Slow Cooker Mondays: Eggplant Parmesan

Recipes for eggplant are hard to find but as I’m loving this healthy little vegetable right now I figured it was high time I came up with my own eggplant recipe hence the Slow Cooker Eggplant Parmesan.  The great thing about it? It’s super easy and yum!

Ingredients

  1. 1 eggplant
  2. Jar of pasta sauce
  3. Oregano and other herbs to spice up the pasta sauce!
  4. 1 cup of Breadcrumbs
  5. 1 egg, beaten in a bowl
  6. 1 cup grated cheese
  7. 1/4 cup of dried Parmesan.

Directions

  1. Cut the eggplant into small circles and then spray a frying pan with a little cooking spray.
  2. Dip the eggplant into the beaten egg, then into the breadcrumbs and add to the pan.
  3. Cook the eggplant for about 2 minutes each side just to lightly brown it.
  4. Add to the crock pot and then pour the sauce over the top.
  5. Cook on high for 2.5 hours
  6. Open the lid and add the grated cheese and parmesan.
  7. Cook for a further 30 minutes.
  8. Serve with couscous or rice.

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Every Monday I come up with a Crock Pot recipe. Please check out the archives or see my Pinterest pins!

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