Eggplant Parmigiana in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   Cut the eggplants into slices, place them on a paper towel, sprinkle with salt and leave for 40 minutes. Then fry on both sides in a slow cooker or in a frying pan.

2. STEP 2

   

   Finely chop the onion

3. STEP 3

   

   Fry the onion

4. STEP 4

   

   Finely chop the tomatoes

5. STEP 5

   

   Add tomatoes, basil, salt to the fried onions and squeeze the garlic there. Simmer for 10-15 minutes

6. STEP 6

   

   Finely grate Parmesan and cut mozzarella into slices

7. STEP 7

   

   Place in layers in a slow cooker. First eggplant, then tomatoes, mozzarella and parmesan. Next, the layer is repeated and the last one is sprinkled with Parmesan. Set on baking mode for 20 minutes. You can bake in a mold, or in the oven for 20 minutes. Bon appetit!))

Comments on the recipe

Oksana Debda

07.09.2023

4.6

Your recipe is simply a fairy tale, I don’t particularly like to cook eggplants, but in a slow cooker and adding all the ingredients of this parmigiana, the dish turned out very tasty and satisfying. I added more leeks and tried adding minced chicken in one layer, it turned out delicious.

Elena

07.09.2023

4.6

Oh, it’ll probably be more satisfying with meat

Marina Konfetka

07.09.2023

4.6

When the season comes, I will definitely cook it with the addition of my favorite greens - cilantro.

Iam

07.09.2023

4.7

Very tasty and without meat! I didn't even expect it. Nothing burned, it cooked quickly. Instead of tomatoes I used bell peppers. Thank you!