Eggplant and Zucchini Parmesan In the Slow Cooker

Name: Eggplant and Zucchini Parmesan In the Slow Cooker
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters canola oil for frying, or as needed; 1 large eggplant, sliced into 3/4-inch-thick rounds; 2 eggs; 473 milliliters Italian-seasoned bread crumbs; 1 Tbsp grated Parmesan cheese, or to taste; 227 grams package shredded Parmesan-Romano cheese blend; 227 grams package shredded mozzarella cheese; 794 grams spaghetti sauce; 1 Tbsp water; 1 large zucchini, sliced into 3/4-inch-thick rounds

Eggplant and Zucchini Parmesan In the Slow Cooker might be a good recipe to expand your main course collection. This recipe serves 6. One portion of this dish contains approximately 31g of protein, 39g of fat, and a total of 633 calories. From preparation to the plate, this recipe takes roughly 6 hours and 45 minutes. If you have canolan oil, parmesan cheese, spaghetti sauce, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

Beat eggs with water in a shallow bowl.

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Water

Egg

Equipment you will use

Bowl

Place bread crumbs into a separate shallow bowl.

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Breadcrumbs

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Bowl

Dip an eggplant slice into beaten eggs on both sides and gently press into crumbs to coat. Set aside on a plate. Repeat with remaining eggplant and zucchini slices.

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Eggplant

Zucchini

Egg

Dip

Let coated vegetables rest about 5 minutes to set the coating.

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Vegetable

Pour canola oil into a large skillet, filling pan to at least 2 inches deep with oil.

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Cooking Oil

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Frying Pan

Heat oil on medium-high heat until oil is almost smoking, about 10 minutes.

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Cooking Oil

Fry 5 to 7 slices of eggplant and zucchini per batch in the hot oil until golden brown, 3 to 5 minutes per side.

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Eggplant

Zucchini

Cooking Oil

Drain on a plate lined with paper towels. Repeat frying remaining coated vegetables.

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Vegetable

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Paper Towels

Pour about 1/2 cup spaghetti sauce into the crock of a slow cooker.

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Pasta Sauce

Equipment you will use

Slow Cooker

Lay slices of eggplant and zucchini over sauce; top with about 1/4 cup mozzarella cheese and 1/4 cup Parmesan-Romano cheese blend over vegetables. Repeat layers of sauce, eggplant and zucchini slices, and cheese. When all slices of eggplant and zucchini have been layered, top with any remaining sauce.

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Mozzarella