Simple Way to Prepare Favorite Slow Cooker Eggplant Parmesan

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, slow cooker eggplant parmesan. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Slow Cooker Eggplant Parmesan is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Slow Cooker Eggplant Parmesan is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have slow cooker eggplant parmesan using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Slow Cooker Eggplant Parmesan:

1. Prepare 2 Medium to Large Eggplants
2. Get 5 Large Eggs
3. Take 1/2 cup Milk
4. Prepare 3 cups Breadcrumbs
5. Get 1 cup Parmesan Cheese
6. Get 2 tsp Ground Black Pepper
7. Prepare 2 tsp Ground Oregano
8. Prepare 1 tsp Ground Parsley
9. Prepare 1 tsp Ground Basil
10. Prepare 1 (29 oz) jar of No/Low Sodium Tomato Sauce
11. Get 1 1/2 cups Mozzarella Cheese

Steps to make Slow Cooker Eggplant Parmesan:

1. Peel eggplant and slice as thin as possible. Rinse the slices of Eggplant in a colander, then let sit for about 30 minutes. Rinse again and pat dry.
2. Put a slow cooker liner in your slow cooker. This will help the clean-up immensely. You will thank me later.
3. Pour a cup of the tomato sauce on the bottom of the slow cooker.
4. Whisk the eggs and milk together in a bowl. Place a few of the slices of eggplant into the eggs. In another bowl, mix together the breadcrumbs, Parmesan cheese, and the seasonings together.
5. Take the slices of eggplant in the egg mixture and then dip into the breadcrumb mixture. After you take the slices out of breadcrumbs, put on top of the sauce. Put about a third of the slices on the bottom of the slow cooker.
6. Put a cup of tomato sauce on top of the eggplant and about a handful of the cheese. Repeat this process until you use up all of the eggplant and sauce, then top it off with the remaining cheese.
7. Cook on low for 6 hours, then check to see how well it is cooked. Add another hour or two if it is not done to how you like it. For me, I did it for 7 hours total and it was the way I like it.
8. Serve with pasta of your choice or on a hero/sub roll.
9. Enjoy!

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