Lunch: Slow-Cooker Eggplant Parmesan Recipe | Myrecipes
A little prep work in the morning yields a delectable meatless dish of Slow-Cooker Eggplant Parmesan for dinner.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Slow-Cooker Eggplant Parmesan Recipe | Myrecipes
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
Ingredients
2 large eggplants (about 2 lb. total), peeled and sliced into 1/3-inch rounds
Salt
1 1/4 cups marinara sauce
3 large eggs, lightly beaten
1 1/2 cups seasoned bread crumbs
2 cups shredded mozzarella
1/4 cup chopped fresh basil
Instructions
Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry.
Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant and cheese, ending with cheese (about 4 layers), filling cooker 2/3 full.
Cover and cook on low until eggplant is soft and cheese has melted, 4 to 6 hours. Spoon onto plates, sprinkle with basil and serve.
Reviews
Add a review for Slow-Cooker Eggplant Parmesan Recipe | Myrecipes
Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
