Recipe of Jamie Oliver Slow Cooker Eggplant Parmesan

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, slow cooker eggplant parmesan. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mist inside of slow cooker with cooking spray. Slow-Cooker Eggplant Parmesan. this link is to an external site that may or may not meet accessibility guidelines. Make a big batch of eggplant Parmesan in your slow cooker and dinner will be waiting when you get home. No need to heat up your kitchen baking in an oven.

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

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

The ingredients needed to make Slow Cooker Eggplant Parmesan:

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

I was a little apprehensive about how it was going to turn out, but this is one of those Slow Cooker. Slow cooker marinara is a pantry or fridge staple. Slice up the eggplant, then pat the slices dry with a paper towel. In the meantime, mix the marinara sauce, ricotta cheese, mozzarella, and Parmesan (reserve some.

Instructions 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!

Slice up the eggplant, then pat the slices dry with a paper towel. In the meantime, mix the marinara sauce, ricotta cheese, mozzarella, and Parmesan (reserve some. Place in the bottom of slow cooker. Recipe: Slow-Cooker Eggplant Parmesan When in doubt, leave dinner to your slow cooker during busy weeks. South Carolina food writer Anne Wolfe Postic When I use my slow cooker, it's like having Mom come for a visit.

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