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My daughter put an eggplant in the cart while we were at the supermarket, and once home I wasn’t quite sure what to do with it. It languished in the refrigerator for a bit, until I found this delicious recipe for the slow cooker.



4 eggplants, cut into 1/2-inch-thick slices

1 tablespoon salt

2 eggs

1/3 cup water

3 tablespoons flour

2 tablespoons olive oil

1/3 cup breadcrumbs

1/2 cup grated parmesan cheese

4 cups marinara sauce

sliced mozzarella cheese

Put eggplant slices in a large bowl in layers, sprinkling each layer with some salt. Let stand for 30 minutes. Rinse eggplant and dry on paper towels.

Whisk eggs with water and flour in a bowl until smooth. Heat oil in a large skillet over medium heat until it shimmers. Dip eggplant in batter, then cook in hot oil, turning once, until golden brown, 1 1/2 to 2 minutes.

Transfer slices to paper towels to drain.

Combine bread crumbs and parmesan in a bowl. Put one-fourth of eggplant slices in a slow cooker, and top with one-fourth of crumb mixture, one-fourth of marinara and one-fourth of mozzarella. Repeat layers 3 more times.

Cover and cook on LOW until tender and flavors have blended, about 4 hours.


Recipe adapted from Allrecipes, February/March 2015