Slow Cooker Eggplant Parmigiana Recipe2022-02-02
- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat0 g
Unsaturated Fat1.5 g
Slow cooker eggplant Parmigiana recipe. Eggplants with Mozzarella and Parmesan cheeses cooked in a slow cooker. Would you like to cook this dish faster? If so, I suggest you use a pressure cooker. Food cooked in a pressure cooker turns juicy and tasty.
Pressure Cooker Eggplant Parmigiana Recipe
makes 4 servings
Ingredients:1 cup (250 ml) water, 1 tablespoon (15 ml) vegetable oil, 1 medium eggplant, cut into 1/2 inch (1.25 cm) slices, 1 large bell pepper, cored and cut into medium chunks, half of the large yellow onion, peeled and sliced, 1 large jar marinara sauce, shredded Mozzarella cheese, 1 cup (250 ml) grated Parmesan cheese, 1 teaspoon (5 ml) salt, 1 tablespoon (15 ml) Italian seasoning, 1-2 teaspoons (5-10 ml) cayenne pepper
Instructions: Sprinkle sliced eggplant with salt and set aside. In a medium mixing bowl, combine marinara sauce, Italian seasoning, and cayenne pepper. Stir well and set aside.
Heat the vegetable oil in an electric instant pot turned to the sauté mode. Add sliced onion and bell pepper. Cover the pot and sauté for 5 minutes. Open the lid and remove the cooked onion and bell pepper. Set aside.
Add a layer of marinara sauce to a large baking pan. Pat eggplant dry with paper towels and add them to cover the sauce layer. Top with a layer of sautéed onions and peppers. Sprinkle with shredded Mozzarella cheese, then with grated Parmesan cheese. Top with another layer of marinara sauce and continue layering until the pan is full.
Cover the baking pan with aluminum foil, then place a trivet in the cooker and pour in water. Place the baking pan in the pressure cooker. Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 11 minutes.
Using the Natural Release method, bring pressure to normal. Unlock and open the lid. Using the foil sling, carefully remove the pan from the instant pot and set it aside. Allow cooling for a few minutes.
More Slow Cooker Recipes
Slow Cooker Eggplant Parmigiana Recipe
- 1/2 cup (125 ml) egg substitute
- 1/2 cup (125 ml) skim milk
- 3 tablespoons plus 1/3 cup seasoned breadcrumbs, divided
- 4 large eggplants, peeled, sliced into 1/2 inch thick and patted dry
- 1/2 cup nonfat Parmesan cheese
- 28 oz (840 ml) can nonfat pasta sauce
- 16 oz (480 g) nonfat mozzarella cheese slices
In a shallow baking dish, combine egg substitute, milk, and 3 tablespoons of breadcrumbs. Mix well and set aside.
Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Dip sliced eggplants in bread crumb mixture and cook in preheated skillet until lightly browned on both sides. In a mixing bowl, combine the remaining bread crumbs and Parmesan cheese. Mix well.
In a slow cooker, place layer by layer, a quarter of eggplant a quarter of crumb a quarter of pasta sauce, and a quarter of shredded mozzarella cheese. Repeat layers, ending with cheese. Cover the slow cooker and cook on a low-heat setting for 4-5 hours.