How To Make Eggplant Parmesan For the Slow Cooker
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
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Preheat the slow cooker on high heat.
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In a shallow dish, combine breadcrumbs, grated Parmesan cheese, salt, and pepper.
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Dip each eggplant slice into the breadcrumb mixture, pressing firmly to adhere.
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Layer half of the eggplant slices in the bottom of the slow cooker.
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Spread half of the marinara sauce on top of the eggplant.
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Sprinkle half of the shredded mozzarella cheese and half of the chopped basil over the sauce.
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Repeat with another layer of eggplant, marinara sauce, mozzarella cheese, and basil.
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Cover the slow cooker and cook on high heat for 4 hours or until the eggplant is tender.
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Serve hot and enjoy!
Nutrition
- Calories : 312kcal
- Total Fat : 11g
- Saturated Fat : 6g
- Cholesterol : 41mg
- Sodium : 1168mg
- Total Carbohydrates : 35g
- Dietary Fiber : 10g
- Sugar : 12g
- Protein : 18g
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