Slow Cooker Eggplant Parmesan Recipe

Name: Slow Cooker Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Eggs; ⅓ cups Store-bought Or Homemade Prepared Pesto; 1/4 cups Milk; 2 Tablespoons Olive Oil (optional); 1- 1/2 cup Breadcrumbs; 1/4 cups Grated Parmesan Cheese (Plus 2 Tablespoons); 4 cups Pasta Sauce; 2 whole Medium Egpplant, Cut Into 1/2 Inch Rounds; 1 package (8 Oz. Size) Italian Cheese Blend; 1 pound Spagheti Noodles

Servings: persons

3 whole Eggs
⅓ cups Store-bought Or Homemade Prepared Pesto
1/4 cups Milk
2 Tablespoons Olive Oil (optional)
1- 1/2 cup Breadcrumbs
1/4 cups Grated Parmesan Cheese (Plus 2 Tablespoons)
4 cups Pasta Sauce
2 whole Medium Egpplant, Cut Into 1/2 Inch Rounds
1 package (8 Oz. Size) Italian Cheese Blend
1 pound Spagheti Noodles

1
Coat a large slow cooker with non-stick cooking spray.
2
In a small bowl, whisk the eggs, prepared pesto and milk.
3
Add the olive oil if your pesto seems dry.
4
On a plate or medium size bowl, toss the breadcrumbs and 1/4 cup of the Parmesan cheese.
5
Spoon 1/2 cup of the sauce on the bottom of the slow cooker.
6
Dip each eggplant slice in the prepared egg mixture, then in the breadcrumbs mixture.
7
Layer about 8 pieces of the eggplant slices into the slow cooker.
8
Top with 1 cup sauce and 2/3 cup of the Italian cheese blend.
9
Repeat these layers twice, Ending with a layer of the pasta sauce and cheese.
10
Cover and cook on low for 5 1/2 to 6 hours.
11
During the last 30 minutes of cooking time, cook your spaghetti noodles according to package instructions.
12
Drain and toss with 2 tablespoons of Parmesan cheese.
13
Enjoy!

1821

kcal

Calories

Fat

282

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 whole Eggs, ⅓ cups Store-bought Or Homemade Prepared Pesto, 1/4 cups Milk, 2 Tablespoons Olive Oil (optional), and more.

Yes, Slow Cooker Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Eggplant Parmesan

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