Healthy Options, Side Dish, Vegetable, Vegetarian
August 12, 2016
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
1Slice Eggplant into 1cm thick slices and pop into water
2In a bowl mix breadcrumbs, Greek seasoning and 1 tablespoon Parmesan cheese.
3Slice by slice crumb the eggplant slices and place in slow cooker in circular style overlapping about half way each slice.
4Cook on high for one hour, with tea towel under lid.
5Remove from cooker.
6Straight from the jar, add a minimal layer of the tomato sauce, just enough to spread over the slow cooker base.
7Layer eggplant flat and sprinkle approximately 1 tablespoon of Parmesan and another light layer of sauce.
8Repeat process until all eggplant has been layered (as similar to a lasagne)
9With 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.
10Cook on low for a further two hours.
1In 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.
2Depending 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.
Submitted by Coral Smart
March 5, 2019
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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