Easy Eggplant Parmagiana
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Preparation time: |
20 minutes |
| Slow Cooker Size |
3.5L+ |
| Serves: |
6 |
|
Cooking time: |
5 hours LOW |
This is a hearty and delicious meat-free meal,
and it’s easy to make, too. Serve with a green salad and garlic bread.
Serve with an Italian Sangiovese or Pinot Noir.
Ingredients:
- Extra virgin olive oil
- 4 medium to large eggplant, peeled
- 2 eggs
- ⅓ cup water
- 3 tablespoon flour
- 1/3 cup seasoned bread crumbs
- ˝ cup Parmesan cheese
- 900g (2lb) jar or can of marinara sauce
- 450g (1lb) mozzarella cheese, sliced
Steps
- Cut eggplant into ˝"slices, place in a bowl in layers,
sprinkling each layer with salt. Let stand for half an hour, then
dry on paper towels.
- Mix egg, water, and flour. Dip eggplant slices in batter and
sauté in hot olive oil in skillet.
- Mix bread crumbs and parmesan cheese.
- In slow cooker, layer approximately one-fourth of the eggplant
slices, one-fourth of crumbs, one-fourth of the marinara sauce, and
one-fourth of the mozzarella cheese. Repeat until you’ve made four
layers of each.
- Cover and cook on Low setting for 5 hours.
Thanks for visiting www.slowcookerrecipes.org.uk
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