Best Eggplant And Zucchini Parmesan In The Slow Cooker Recipes

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

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN

Oven Fried Eggplant or and Zucchini Parmesan image

I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.

Provided by Rita1652

Categories One Dish Meal

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 24

Ingredients

olive oil
1 onion, diced
1 stalk celery, sliced finely
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
3 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon parsley
3 leaves fresh basil
salt and pepper
1/4 cup dry red wine
1 large eggplant, peeled and sliced 1/4 slices
flour, for dusting
3 eggs, lightly beaten
1/4 cup milk (buttermilk)
2 cups breadcrumbs, seasoned with spices
salt and pepper
1 pint ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 egg
1 teaspoon parsley
extra grated cheese

Steps:

SAUCE: Coat bottom of a large pot with olive oil.
Add onions, celery, and garlic and saute until tender about 5 minutes.
Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
Bring to boil; reduce heat and simmer for 1 hour.
Stir and stir and stir.
EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
Mix eggs and buttermilk in bowl.
Dip slices of dusted eggplant into egg mixture.
In the same bag with the left over flour add seasoned breadcrumbs to it.
Then dip eggplant into bag of seasoned breadcrumbs to coat them.
Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
Cheese mixture: mix all together.
Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
Top with extra grated cheese.
Bake in oven at 325 degrees for 30 minutes.
Serve with crisp Italian Bread and green salad.