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File Jun 03, 9 39 32 PM


Easy Eggplant Parmesan

Parmesan recipes are such a classic staple for dinner and a way to make it healthier is to make Easy Eggplant Parmesan.

An even EASIER way, is to make it in your Crock pot (or slow cooker). This way, when you come home from work, everything is done for you! And the prep in the morning is super easy!

Photo Credit : Antonis Photo Credit - Achilleos; Styling: Gerri Williams for James Reps

Photo Credit : Antonis Photo Credit – Achilleos; Styling: Gerri Williams for James Reps

Ingredients to making Easy Eggplant Parmesan
Yields 4 Servings

 Easy Eggplant Parmesan
1 large eggplant peeled and sliced into 1/3-inch rounds
1 1/4 cups marinara sauce
3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1//2 cup shredded mozzarella
1/2 cup Parmesan, grated
1/2 cup chopped fresh basil (I barely have fresh basil and often substitute for basil flakes)

Preparation for making Easy Eggplant Parmesan

Preparation – See steps below for making Easy Eggplant Parmesan

1. Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry.
2. Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant and cheese, ending with cheese (about 4 layers), filling cooker 2/3 full.
3. Cover and cook on low until eggplant is soft and cheese has melted, 4 to 6 hours. Spoon onto plates, sprinkle with basil and serve.
“Easy Eggplant Parmesan” is super easy and delicious. It also kept well until the next day. You can make it healthier by
– only using egg whites
– make your own breadcrumbs
– add ground turkey (for added protein)
– decrease cheese

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Disclaimer: I am not the creator of this recipe or photo. I find the recipes and test them before promoting them to you. Original recipe and photo credit can be found here.
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