Sarasotas Crockpot Eggplant Mediterranean Recipes

SARASOTA'S CROCKPOT EGGPLANT MEDITERRANEAN

Sarasota's Crockpot Eggplant Mediterranean image

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

Ingredients

1 1/2 lbs eggplants, I use the Japanese eggplant which is smaller and more tender (cubed, skin in)
2 medium onions, cut in half and thin sliced
3 celery ribs, rough diced
2 yellow squash, cut in 1/2-inch slices
2 zucchini, cut in 1/2-inch slices
1 (15 ounce) can diced Italian tomatoes, undrained
4 tablespoons tomato sauce
1/2 cup black olives (pitted kalamata are fine too)
2 tablespoons balsamic vinegar
1/4 cup chicken broth
1 tablespoon sugar
1 -2 tablespoon capers
1 teaspoon dried oregano
2 tablespoons fresh basil, fine chopped
salt
pepper
feta cheese

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

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

Ingredients

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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