SLOW COOKER EGGPLANT PARMESAN
What’s for dinner when it’s too hot to cook? Pull out your Crock-Pot or Instant Pot. This recipe comes together much quicker than you think and keeps the heat out of the kitchen and the fried calories out of the dish. Add leafy greens and a loaf of bread from your farmers market. Done!
If you have fresh eggplant, peeling is not necessary, as the skin is thin and tender. Older, larger eggplant will have a thicker, tougher skin that you will want to peel.
Ingredients
- ¼ cup milk (or nondairy)
- 1 egg
- ½ cup panko breadcrumbs (or cornmeal for gluten-free)
- ⅓ cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon Himalayan pink salt
- ¼ teaspoon black pepper
- 3 cups Tomato Basil Sauce
- OR 1 (28-ounce) can of crushed, fire-roasted tomatoes
- 1 pound eggplant, sliced ½ inch thick
- 1 red bell pepper, seeded and cut into 1-inch strips
- 1 yellow bell pepper, seeded and cut into 1-inch strips
- 8 ounces shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Whisk together milk and egg in a shallow dish.
- Mix breadcrumbs and Parmesan cheese in a separate shallow dish.
- Mix all spices in a separate small bowl.
- Spread ⅓ of the tomato sauce in the bottom of a 6-quart slow cooker or Instant Pot.
- Dredge an eggplant slice in the milk/egg mixture on both sides and then in the breadcrumb mixture, making sure to coat both sides. Place a layer of coated eggplant slices on the layer of tomato sauce.
- Sprinkle 2 teaspoons of mixed spices over the eggplant layer.
- Lay the slices of 1 bell pepper over the seasonings.
- Spread ⅓ of the mozzarella cheese over the bell pepper layer.
- Repeat layers 2 more times (make sure to stack eggplant slices) ending with remaining ⅓ of mozzarella over the last eggplant layer.
- Cover and cook on high for 4 hours.
- If you’re cooking in an Instant Pot, do not use a glass lid. Use the Instant Pot lid and set the pressure release valve to “seal.”
- Serve with fresh basil, Parmesan cheese, and any remaining mixed spices.
