A Really Delicious Way To Cook Eggplant In The Slow Cooker Recipes
A REALLY DELICIOUS WAY TO COOK EGGPLANT (IN THE SLOW COOKER)
Fear the eggplant no more! Crock pot eggplant cooked with mushrooms, red wine, and tomatoes makes a really delicious topping for hot, cooked penne pasta.
Provided by Guest Foodie
Time 3h
Yield 4
Number Of Ingredients 17
Steps:
- Peel eggplant and cut into 1-inch cubes. Place eggplant, onion, green pepper, tomatoes, tomato paste, mushrooms, garlic, sugar, wine, water, and oregano in crock pot. Cover and cook on LOW for 4-6 hours. Stir in olives and parsley; season with salt and pepper. Serve hot over pasta with Parmesan cheese and pine nuts.
Nutrition Facts :
EGGPLANT PARMESAN FOR THE SLOW COOKER
Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.
Provided by jboettcher2
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
- Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
- Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
- Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 38.6 g, Cholesterol 89.5 mg, Fat 18.3 g, Fiber 12.5 g, Protein 23 g, SaturatedFat 8.3 g, Sodium 1870.3 mg, Sugar 17.4 g
SARASOTA'S CROCKPOT EGGPLANT MEDITERRANEAN
Every now it's good to eat a bit lighter. This is a great vegetarian dish done in the crock pot. You don't have to serve this over anything, but I love this served over pine nut couscous. This can be a great side dish or a full meal. Garnish with fresh basil and crumbled feta cheese. It cooks between 4-5 hrs depending on your slow cooker.
Provided by SarasotaCook
Categories Vegetable
Time 4h10m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Crockpot -- Add the eggplant, onion, celery, olive oil, tomatoes, tomato sauce, broth, oregano, salt and pepper in the slow cooker and mix well. Top with the olives and squash but don't stir.Cover and cook on low for approximately 4 hours.
- Finish -- After 3 1/2 - 4 1/2 hours, when the eggplant is tender, stir to incorporate the squash and the olives into the mix. To finish, mix the sugar with the vinegar and add to the crockpot along with the capers and basil. Stir well and test for any additional seasoning, salt and pepper. Pepper is the only thing I find I need to add. Cook another 10-15 minutes, just to blend all the flavors. Perfect time to make your couscous, or maybe some grilled bread or rice. Any side dish you want.
- Serve -- As I mentioned, I prefer to serve this over couscous and garnish with feta cheese. ENJOY!
Nutrition Facts : Calories 166.2, Fat 3.2, SaturatedFat 0.6, Sodium 365.1, Carbohydrate 32.7, Fiber 11.4, Sugar 19.6, Protein 6.6
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