Recipe For Eggplant Parmesan In Slow Cooker

Layer in a colander sprinkling each layer with salt.

Recipe for eggplant parmesan in slow cooker. Place 1 4 of the eggplant slices into a slow cooker and top with 1 4 of the crumbs 1 4 of the marinara sauce and 1 4 of the mozzarella cheese. Spread about a third of the sauce in the bottom of a slow cooker. Repeat to make four layers of eggplant crumbs sauce and mozzarella cheese.

Allow to sit for 30 minutes and then pat dry. Arrange a layer of eggplant over sauce. Grease the inside of the crock pot.

In slow cooker place layer by layer a quarter of eggplant a quarter of crumb a quarter of pasta sauce and a quarter of shredded mozzarella cheese. Cover the crock pot and cook on low for 5 hours or until the eggplant is tender. Spread 1 4 cup marinara over bottom.

If you aren t a fan of salt you can rinse and pat spread cup of sauce in the bottom of the slow cooker. Repeat layers ending with cheese. Peel eggplant and cut into inch rounds.

In the crock pot layer one quarter of the eggplant top with one quarter of the crumbs one quarter of the marinara sauce and one quarter of the mozzarella cheese. Layer sauce eggplant and cheese ending with cheese about 4 layers filling cooker 2 3 full. Sprinkle with 1 2 cup mozzarella.

Slow cooker eggplant parmesan when in doubt leave dinner to your slow cooker during busy weeks. Step 3 mix seasoned bread crumbs with parmesan cheese in a bowl. Cover slow cooker and cook on low heat setting for 4 5 hours.