Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, slow cooker eggplant parmesan. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Slow Cooker Eggplant Parmesan is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Slow Cooker Eggplant Parmesan is something which I have loved my whole life. They’re fine and they look wonderful.

Directions Place eggplant on paper towel-lined baking sheet and sprinkle each piece with salt. Spread about a third of the sauce in the bottom of a slow cooker. Mix seasoned bread crumbs with Parmesan cheese in a bowl.

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

The ingredients needed to make Slow Cooker Eggplant Parmesan:

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

Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs. Grease the inside of the crock pot. Place a layer of half of the eggplant slices, sprinkle with half of the breadcrumbs, half of the parmesan, half of the marinara sauce, and half of the mozzarella.

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!

This eggplant Parmesan is layered and baked in the slow cooker. The eggplant is first coated with crumbs and sautéed. This cooking method is a good alternative to the oven. It's especially good for the summertime because the slow cooker doesn't heat the kitchen up as the oven does. Low-FODMAP Slow- Cooker Eggplant (Aubergine) Parmesan is easy to make, healthy and delicious.

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