Description
Slow Cooker Eggplant Parmesan is a lean, mean, and tasty machine! Prepared without the breading, this is a meal you can feel good about!
Ingredients
- 1 can (29 Oz Size) Tomato Sauce
- 1 can (15 Oz. Size) Diced Tomatoes
- 1 teaspoon Salt
- ¾ teaspoons Dried Basil
- ½ teaspoons Ground Black Pepper
- 3 cloves Garlic, Minced
- ½ cups Chopped White Or Yellow Onion
- 2 whole (about 1 1/2 Lb. Size) Eggplant, Peeled And Sliced Into 1/3-inch Rounds
- 10 slices Provolone Cheese
Preparation
Combine tomato sauce, diced tomatoes, salt, basil, pepper, garlic, and onion in a bowl. Stir to combine. Pour ⅔ cup of this sauce in the bottom of the slow cooker.
Place a layer of eggplant into the slow cooker and top with sauce to just cover eggplant (about ⅔ cup worth). Top with 2 slices of cheese in either corner of the slow cooker. Repeat with a layer of eggplant, sauce, and cheese, placing cheese in the two opposite sides of the slow cooker without cheese already. Repeat one to two more times as needed to use up the amount of eggplant you have, alternating the sides with cheese. On the final layer, top with 3 slices of cheese.
Cover slow cooker and cook on low heat for 8–10 hours or on high heat for 3–4 hours, or until eggplant is soft.
Note: I had a little bit of sauce leftover (maybe about ½ cup). Feel free to use as much or as little as you’d like!
