Crock Pot Baked Eggplant Aubergine Recipes

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CRISPY BAKED EGGPLANT (AUBERGINE)



Crispy Baked Eggplant (Aubergine) image

Make and share this Crispy Baked Eggplant (Aubergine) recipe from Food.com.

Provided by Sharon123

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 large eggplant
2 eggs
2 tablespoons milk
1 cup wheat germ or 1 cup breadcrumbs
1 teaspoon basil
1 teaspoon dill
1/4 teaspoon thyme
paprika
minced parsley

Steps:

  • Preheat oven to 375*.
  • Slice eggplant very thin, no more than 1/4".
  • Salt slices lightly and let them stand about 10 minutes.
  • Then pat dry with paper towels.
  • Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
  • Dip the eggplant slices in liquid, then dredge in wheat germ.
  • Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

EGGPLANT PARMESAN FOR THE SLOW COOKER



Eggplant Parmesan For the Slow Cooker image

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

4 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2 eggs
⅓ cup water
3 tablespoons all-purpose flour
⅓ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 (32 ounce) jar prepared marinara sauce
1 (16 ounce) package mozzarella cheese, sliced

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

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