Eggplant (Aubergine) Parmigiana: A Delectable Crockpot Delight
Description:
Indulging in a comforting dish of Eggplant Parmigiana is a true culinary delight, and this particular recipe brings the classic flavors to life with relative ease, as it is finished in the crockpot. With layers of tender eggplant, savory marinara sauce, and a harmonious blend of cheeses, this dish is not just satisfying but also a wonderful way to enjoy the rich flavors of Italian cuisine. Ideal for gatherings or cozy family dinners, this Eggplant Parmigiana will have everyone coming back for seconds.
Cooking Information
| Attribute | Details |
|---|---|
| Cook Time | 4 to 5 hours |
| Prep Time | 45 minutes |
| Total Time | 5 hours and 45 minutes |
| Category | Vegetable |
| Servings | Approximately 6 servings |
| Rating | 5 stars |
| Review Count | 2 reviews |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 522.5 |
| Total Fat | 25.5 g |
| Saturated Fat | 12.6 g |
| Cholesterol | 137.6 mg |
| Sodium | 1451 mg |
| Carbohydrates | 46.9 g |
| Fiber | 13.4 g |
| Sugars | 22.9 g |
| Protein | 29.9 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Eggplants |
| 2 | Eggs |
| 1/3 cup | Water |
| 3/4 cup | Flour |
| 1/3 cup | Parmesan cheese |
| 1/2 cup | Mozzarella cheese |
| 1/4 cup | Olive oil |
| Marinara sauce (optional) |
Instructions
-
Prepare the Eggplants:
Start by peeling the eggplants and slicing them into 1/2-inch thick rounds. As you layer the slices in a colander, be sure to sprinkle each layer generously with salt, which will help draw out excess moisture and bitterness. Allow the salted slices to rest for about 30 minutes, giving the salt time to work its magic. -
Drain and Dry:
Once the eggplant has had its time to drain, rinse the slices under cold water to remove the salt. Pat them dry thoroughly using paper towels; it’s crucial that the slices are well-dried to achieve the best texture when cooked. -
Create the Egg Mixture:
In a mixing bowl, combine the eggs, water, and flour to create a smooth batter. This mixture will serve as the coating for the eggplant slices, adding a delightful texture as they cook. -
Coat the Eggplant:
Dip each eggplant slice into the egg mixture, ensuring they are well-coated. -
Sauté the Eggplant:
In a large skillet, heat the olive oil over medium-high heat. Working in batches, sauté the eggplant slices for just a couple of minutes on each side until they are golden brown and slightly tender. The goal here is to seal the eggplant and enhance its flavor without cooking it through entirely. -
Prepare the Cheese Mixture:
In a separate bowl, combine the seasoned breadcrumbs with the grated Parmesan cheese. This blend will add a rich flavor and crispy texture to your layers. -
Layer in the Crockpot:
In your crockpot, start the layering process. Begin with a layer of eggplant slices, followed by a sprinkling of the breadcrumb and Parmesan mixture, then a layer of marinara sauce, and finally a handful of mozzarella cheese. Repeat this layering process three more times, creating a total of four layers. -
Cook:
Once all layers are assembled, cover the crockpot and cook on low for 4 to 5 hours. The slow cooking will allow the flavors to meld beautifully and the eggplant to become tender and succulent. -
Serve:
After cooking, allow the dish to cool for a few minutes before serving. This Eggplant Parmigiana pairs beautifully with a simple green salad or a side of crusty bread to soak up the delightful sauce.
This Eggplant Parmigiana is not only a testament to the classic flavors of Italian cooking but also a wonderful option for those looking for a hearty, vegetable-based meal. Enjoy the comforting warmth it brings to your table, and revel in the satisfaction of creating a dish that is sure to impress family and friends alike.
