Thursday, September 16, 2010

Crockpot Eggplant Parmesan

I love eggplant parmesan, but don't always have the time or the inclination to make it - breading, pan frying, etc. This is a quick and easy crockpot version. Serve it over your favorite pasta for a wonderful weeknight meal.



Enjoy!!!


This recipe makes enough to fill a 7 qt. crockpot. Adjust amounts depending on crockpot size.


2 large eggplant, peeled and thinly sliced

2 jars of your favorite pasta sauce
3 cups shredded mozzarella cheese
1/2 - 3/4 cup grated Parmesan cheese
Italian seasoned breadcrumbs

Spray the crockpot insert with cooking spray. Cover the bottom of the crockpot with sauce - about 1/2 cup, then a layer of eggplant, sprinkle with breadcrumbs, Parmesan cheese, more sauce, then mozzarella cheese. Make sure the toppings cover all the eggplant slices, out to the edges.

Continue all layers (usually 3-4), finish with sauce and cheese. Cover. Cook on high 5-6 hours or low 8 hours.


Serve over your favorite pasta.

** Sometimes I slice the larger pieces of eggplant in 1/2 to fit better around the sides of the dish.

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