Post by Loupy on Jul 26, 2014 12:19:13 GMT -7
Vegetarian Eggplant Parmesan in the Slow Cooker
From: Andrea @ thegreenbacksgal.com/
If you’re looking for more vegetarian recipes for the slow cooker, you’re going to love this one. And even if you aren’t a vegetarian, you’ll want to give it a try.
While it does use the slow cooker, it is still labor intensive. First you have to prepare your Eggplant for cooking. Then, you need to fry up the eggplant. The slow cooker is used simply to meld all the flavors together and to get the dish hot.
Ingredients
3 large, firm eggplants, peeled, sliced and prepped
1 cup extra virgin olive oil
2 eggs
1/3 cup water
3 tablespoons flour
1 cup Italian bread crumbs
4 cups marinara sauce
1 16 ounce block mozzarella cheese, sliced
1/2 cup grated Parmesan cheese
Instructions
In a shallow bowl, whisk together eggs, water and flour.
In a large skillet, heat olive oil over medium heat.
Carefully dip eggplant into egg mixture then add to the hot oil.
Fry just until golden.
Remove and allow to drain on paper towels.
Place 2/3 cup of marinara sauce in bottom of slow cooker.
Layer with 1/3 of eggplant slices.
Sprinkle with 1/3 cup bread crumbs.
Layer with 1/3 of the mozzarella slices.
Repeat 2 more times, starting with another 2/3 cup marinara sauce.
Pour the remaining sauce around the edges and over the top of the eggplant slices.
Top with the Parmesan cheese.
Cook on low for 3 to 4 hours.
From: Andrea @ thegreenbacksgal.com/
If you’re looking for more vegetarian recipes for the slow cooker, you’re going to love this one. And even if you aren’t a vegetarian, you’ll want to give it a try.
While it does use the slow cooker, it is still labor intensive. First you have to prepare your Eggplant for cooking. Then, you need to fry up the eggplant. The slow cooker is used simply to meld all the flavors together and to get the dish hot.
Ingredients
3 large, firm eggplants, peeled, sliced and prepped
1 cup extra virgin olive oil
2 eggs
1/3 cup water
3 tablespoons flour
1 cup Italian bread crumbs
4 cups marinara sauce
1 16 ounce block mozzarella cheese, sliced
1/2 cup grated Parmesan cheese
Instructions
In a shallow bowl, whisk together eggs, water and flour.
In a large skillet, heat olive oil over medium heat.
Carefully dip eggplant into egg mixture then add to the hot oil.
Fry just until golden.
Remove and allow to drain on paper towels.
Place 2/3 cup of marinara sauce in bottom of slow cooker.
Layer with 1/3 of eggplant slices.
Sprinkle with 1/3 cup bread crumbs.
Layer with 1/3 of the mozzarella slices.
Repeat 2 more times, starting with another 2/3 cup marinara sauce.
Pour the remaining sauce around the edges and over the top of the eggplant slices.
Top with the Parmesan cheese.
Cook on low for 3 to 4 hours.
