Ready to Serve Slow Cooker Eggplant Parmesan Very Delicious

Without fail recipe ultimate Slow Cooker Eggplant Parmesan easy, yummy, practical.

11 ingredients, 9 steps, cooking Slow Cooker Eggplant Parmesan

Good Evening all, at this time you can cook recipe Slow Cooker Eggplant Parmesan with 11 ingredients and 9 steps. Next this is how to make it, please pay attention carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 11 ingredients and 9 stages of easy cooking Slow Cooker Eggplant Parmesan.

Ingredients for Slow Cooker Eggplant Parmesan

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

If all main ingredients Slow Cooker Eggplant Parmesan it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking 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!
   
10. Finish and Enjoy.

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