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Before you jump to Slow Cooker Eggplant Parmesan recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
Eating healthy foods makes all the difference in the way we feel. Whenever we eat more healthy snacks and a smaller amount of the bad ones we usually feel much better. A salad helps us feel much better than a piece of pizza (physically anyway). This is usually a problem, however, with regards to eating between meals. You can spend several hours at the food market searching for an ideal snack foods to allow you to feel healthy. Why not try some of the following healthy snacks the next time you need some extra energy?
When looking for a convenient healthy snack, make sure you remember about yogurt. Often people choose to eat yogurt over a healthy lunch which is not the right idea. As a snack, however, yogurt is one of the greatest things you’ll be able to reach for. It consists of a lot of calcium, proteins, and B vitamins. Yogurt is often eaten to help preserve the digestive system because it is so easily digestible by the majority of people. Fast hint: pick unsweetened yogurt and add in walnuts or flaxseeds. This decreases your sugar absorption without minimizing the taste of your snack.
A large variety of instant health snacks is easily accessible. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to slow cooker eggplant parmesan recipe. You can cook slow cooker eggplant parmesan using 11 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Slow Cooker Eggplant Parmesan:
- Get 2 Medium to Large Eggplants
- You need 5 Large Eggs
- Take 1/2 cup Milk
- You need 3 cups Breadcrumbs
- Prepare 1 cup Parmesan Cheese
- Prepare 2 tsp Ground Black Pepper
- You need 2 tsp Ground Oregano
- Prepare 1 tsp Ground Parsley
- Provide 1 tsp Ground Basil
- Get 1 (29 oz) jar of No/Low Sodium Tomato Sauce
- Prepare 1 1/2 cups Mozzarella Cheese
Steps to make 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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