Best Sarasotas Crockpot Eggplant Mediterranean Recipes

SARASOTA'S CROCKPOT EGGPLANT MEDITERRANEAN

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!

CROCK POT PASTA WITH EGGPLANT SAUCE

Steps:

• Peel eggplant, if desired; cut eggplant into 1-inch cubes.
• In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
• Stir in olives and parsley.
• Season to taste with salt and pepper.
• Serve over pasta with Parmesan cheese.
• Garnish with toasted pine nuts.
• Makes 6 servings.
• Enjoy!
• Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
• In a hurry?.
• Use canned spaghetti sauce!
• (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
• Enjoy!

EGGPLANT PARMESAN FOR THE SLOW COOKER

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.

SLOW-COOKER EGGPLANT AND TOMATO SAUCE WITH PASTA

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
• About 15 minutes before serving, cook and drain pasta as directed on package. Toss pasta with eggplant and tomato sauce. Garnish individual servings with cheese.