Name: Slow Cooker Eggplant Parmesan
Prep time: 33 min
Cook time: 37 min
Total time: 70 min
Ingredients: 2 Medium to Large Eggplants; 5 Large Eggs; 1/2 cup Milk; 3 cups Breadcrumbs; 1 cup Parmesan Cheese; 2 tsp Ground Black Pepper; 2 tsp Ground Oregano; 1 tsp Ground Parsley; 1 tsp Ground Basil; 1 (29 oz) jar of No/Low Sodium Tomato Sauce; 1 1/2 cups Mozzarella Cheese

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Slow Cooker Eggplant Parmesan

To cook Slow Cooker Eggplant Parmesan you need 11 ingredients and 9 steps. Here is how you do that.

Ingredients of Slow Cooker Eggplant Parmesan :

Prepare Medium to Large Eggplants.

Provide Large Eggs.

You need Milk.

Prepare Breadcrumbs.

Prepare Parmesan Cheese.

Use Ground Black Pepper.

You need Ground Oregano.

Provide Ground Parsley.

You need Ground Basil.

Prepare jar of No/Low Sodium Tomato Sauce.

Provide Mozzarella Cheese.

Short Tips:

One of the best things that you can do is to prepare with family members or close friends. When you cook with somebody else, you will certainly have the ability to pick up on methods that they carry out and also will certainly be able to much better yourself as a chef. Talk with them to see exactly how their mind functions, to elevate your knowledge.

step by step :Slow Cooker Eggplant Parmesan

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..

Put a slow cooker liner in your slow cooker. This will help the clean-up immensely. You will thank me later..

Pour a cup of the tomato sauce on the bottom of the slow cooker..

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..

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..

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..

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..

Serve with pasta of your choice or on a hero/sub roll..

Enjoy!.

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If you find this Slow Cooker Eggplant Parmesan recipe valuable please share it to your close friends or family, thank you and good luck.

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