Eggplant Parmigiana

Layers of crumbed eggplant in a tomato sauce…
Suitable as a side dish or as a main served with rice or pasta and fresh baby spinach.

Submitted by Coral Smart

Eggplant Parmigiana

Layers of crumbed eggplant in a tomato sauce... Suitable as a side dish or as a main served with rice or pasta and fresh baby spinach.
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Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins

Ingredients
 

  • 2 large eggplant
  • 1 700ml Jar of tomato pasta sauce
  • 3 or 4 tablespoons finely grated parmesan cheese
  • 1 cup breadcrumbs
  • 1 tablespoon Greek seasoning
  • 2 tablespoons olive oil
  • 1 cup water

Instructions
 

  • Slice Eggplant into 1cm thick slices and pop into water
  • In a bowl mix breadcrumbs, Greek seasoning and 1 tablespoon Parmesan cheese.
  • Slice by slice crumb the eggplant slices and place in slow cooker in circular style overlapping about half way each slice.
  • Cook on high for one hour, with tea towel under lid.
  • Remove from cooker.
  • Straight from the jar, add a minimal layer of the tomato sauce, just enough to spread over the slow cooker base.
  • Layer eggplant flat and sprinkle approximately 1 tablespoon of Parmesan and another light layer of sauce.
  • Repeat process until all eggplant has been layered (as similar to a lasagne)
  • With remaining sauce add 1 cup of water to the jar and shake, pour remaining sauce over the top of the dish and sprinkle again with the Parmesan.
  • Cook on low for a further two hours.

Notes

  • In regards to the jar of tomato based pasta sauce, I have used any brand that is on special, or a bolognaise style sauce, depending on size of the eggplant I will use 1 or 2 jars.
  • Depending on time limit, although preferable to use the slow cooker for first part of the recipe I have placed in the oven flat on trays to ensure made my own breadcrumbs.
Tried this recipe?Let us know how it was!

1 thought on “Eggplant Parmigiana”

  1. I varied the recipe a bit.
    I sliced long ways and placed on paper towel and salted them, left for 20minutes.
    Rinced salt off after 20mins and patted and squeezed dry.
    I then dusted in seasoned flour (onion powder, white pepper) only.
    Layered same as above.
    I only used modzella.
    I used tea towel trick and it cooked on low 6 hrs. I added 100mls warm water at 5hr mark and removed tea towel.
    I added extra modzella just before serving.

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