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
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.
- 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
- 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.
- 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.
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