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.
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?Scroll Down To Share What You Think
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.
I am absolutely thrilled with this recipe, I love eggplant parmigiana and order it whenever I can when I eat out , now I can have it anytime and it’s beyond restaurant quality. I did as suggested in a comment and salted it before I crumbed it. Thank you for sharing this recipe ?
That’s amazing feedback – thank you Lou!!