Slow Cooker Eggplant Parmesan

Well, pricey hearts, nowadays I’m going to share with you a recipe it’s close to and pricey to my family’s table, even though its roots stretch a little farther than my Midwestern garden. This Slow Cooker Eggplant Parmesan is a little nod to the historical country, Italy, the place they be aware of a issue or two ’bout cookin’ with heart. Some of you would possibly think, “Eggplant in a gradual cooker, Georgia?” But believe me on this, it is like letting the solar and the soil have a gradual dance in your pot, infusing that eggplant with all the love it desires to shine. Why make this, you ask? For these days when the chores appear to pile up like hay in the barn and you want something nurturing barring fussin’ over the stove.

INGREDIENTS

•  three medium-sized (as trustworthy as a day’s work) eggplants, sliced into 1/2-inch rounds
•  two cups of your favored marinara sauce, like a hug in a jar
•  two cups shredded mozzarella cheese, as beneficiant as a neighbor’s smile
•  1 cup freshly grated Parmesan cheese, sharp as a well-kept farm fence
•  1 cup Italian breadcrumbs, professional to taste, like whispers of the historical country
•  half of cup all-purpose flour, for dredging
•  three massive eggs, overwhelmed like a dawn symphony
•  1/4 cup clean basil leaves, torn, for garnish and grace
•  Olive oil, for drizzling
•  Salt and pepper, to season the ride

INSTRUCTIONS

1. Begin by means of laying your eggplant rounds on paper towels. Salt them gently to draw out the bitterness, simply as a properly dialog attracts out truth. Let them take a seat for about 15 minutes, then pat dry.
2. Set up a little meeting line with your flour, crushed eggs, and breadcrumbs. Dip every eggplant slice first into flour, then eggs, then coat with breadcrumbs. A dance of three steps.
3. Drizzle your sluggish cooker with a bit of olive oil. Pour simply ample marinara sauce to sing a base be aware on the bottom.
4. Layer your eggplant rounds in the gradual cooker, then sprinkle some mozzarella and Parmesan on top. Just like layers of time and memory. Repeat with sauce, eggplant, and cheeses till you are done, ending with a stunning cheese cap.
5. Cover and cook dinner on low warmth for 4-6 hours, or till the eggplant is gentle and the cheese is bubbly like a snigger shared amongst friends. Each second in the sluggish cooker is a verse in this suitable for eating ballad.
6. Finish with torn sparkling basil to convey summer time lower back to the table, if solely for a meal.

Enjoy.

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