Eggplant Parmesan For The Slow Cooker Recipes

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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

THE BEST EGGPLANT PARMESAN



The Best Eggplant Parmesan image

Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. -Dottie Kilpatrick, Wilmington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 23

3 garlic cloves, minced
1/3 cup olive oil
2 cans (28 ounces each) crushed tomatoes
1 cup pitted ripe olives, chopped
1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
3 tablespoons capers, drained
1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
EGGPLANT:
1 cup all-purpose flour
4 large eggs, beaten
3 cups dry bread crumbs
1 tablespoon garlic powder
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
1 cup olive oil
CHEESE:
2 large eggs, beaten
2 cartons (15 ounces each) ricotta cheese
1-1/4 cups shredded Parmesan cheese, divided
1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
1/2 teaspoon pepper
8 cups shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.

Nutrition Facts :

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY



The Best Eggplant Parmesan Recipe by Tasty image

Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 medium eggplants, washed
1 tablespoon coarse salt
1 cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon pepper
2 cups vegetable oil
2 ½ cups marinara sauce, divided
2 tablespoons fresh basil, minced, plus more for garnish
2 cups low-moisture mozzarella, shredded
1 cup shredded parmesan cheese
8 slices fresh mozzarella cheese

Steps:

  • Cut each eggplant into about ½-inch (1-cm) thick round slices.
  • Arrange the slices in a single layer on a baking sheet lined with paper towels.
  • Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
  • Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
  • Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
  • In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
  • Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
  • Coat each eggplant slice in the flour mixture, shaking off any excess flour.
  • Preheat the oven to 350°F (180°C).
  • Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
  • Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
  • Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
  • Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
  • Let cool for 10 minutes, then serve garnished with fresh basil.
  • Enjoy!

EGGPLANT PARMESAN PASTA



Eggplant Parmesan Pasta image

The unassuming eggplant is the star of this comforting weeknight pasta that manages to capture the flavors of traditional eggplant Parmigiana without the fuss of frying, layering and baking. Cubed eggplant is browned with onion and garlic until golden, then simmered in a quick pantry-friendly tomato sauce until meltingly tender. Mezze rigatoni, fusilli and shells all do great jobs of capturing the thick sauce. The pasta is finished with slivers of fresh mozzarella that soften and offer cool, creamy bites, and a final sprinkling of a Parmesan bread-crumb topping offers familiar moments of crunch to contrast the creamy sauce.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
3/4 cup panko bread crumbs
Kosher salt and black pepper
1/2 cup finely chopped yellow onion (from 1 small onion)
3 garlic cloves, minced
1 1/2 pounds eggplant, peeled and cut into ½-inch cubes (8 cups)
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1 basil sprig, plus ⅓ cup coarsely chopped basil leaves
1/4 teaspoon dried oregano
1 pound short pasta, such as mezze rigatoni, fusilli or shells
2 tablespoons freshly grated Parmigiano-Reggiano
8 ounces fresh mozzarella, thinly sliced and at room temperature

Steps:

  • In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
  • Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
  • Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
  • Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
  • Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
  • Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.

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