Eggplant and Zucchini Parmesan In the Slow Cooker

May 10, 2023May 10, 20230 1
Eggplant and Zucchini Parmesan In the Slow Cooker
in Main

Prep

30 min

Cook

2 hours

Ready In

2 hours 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 eggs
1 tablespoon water
2 cups Italian-seasoned bread crumbs
1 large eggplant , sliced into 3/4-inch-thick rounds
1 large zucchini , sliced into 3/4-inch-thick rounds
1 quart canola oil for frying , or as needed
2 jars spaghetti sauce
1 package shredded mozzarella cheese
1 package shredded Parmesan-Romano cheese blend
1 tablespoon grated Parmesan cheese , or to taste

Nutrision Information

Servings Per Recipe
6
Calories
574
Sugar
9g
Fat
40g
Eggplant and Zucchini Parmesan in the Slow Cooker is a delicious and easy-to-make dish that is perfect for busy weeknights. It's a vegetarian alternative to the traditional chicken or beef Parmesan dish without sacrificing the taste. The dish is loaded with layers of eggplant and zucchini slices, coated with crispy bread crumbs, and smothered in spaghetti sauce and melted mozzarella cheese. With its aroma filling the house and a cheesy, savory taste, the dish is sure to become a hit for veggie lovers or anyone looking for a healthier alternative.

Instructions

1.Whisk eggs and water together in a shallow bowl. Place bread crumbs in a separate bowl.
2.Dip eggplant and zucchini slices in egg mixture; press into bread crumbs until evenly coated on both sides.
3.Heat canola oil in a large skillet over medium-high heat. Fry coated eggplant and zucchini slices in batches until golden brown and tender, about 3 minutes per side.
4.Spread spaghetti sauce over the bottom of a slow cooker. Layer fried eggplant and zucchini slices over sauce. Sprinkle mozzarella cheese and Parmesan-Romano cheese blend over the vegetables; repeat layering with remaining ingredients, ensuring top layer is cheese.
5.Cook on High until the cheese is melted and the dish is heated through, about 2 hours. Sprinkle 1 tablespoon Parmesan cheese over the top.

PROS

Eggplant and Zucchini Parmesan in the Slow Cooker is a healthier alternative to traditional Parmesan dishes.
Cooking in a slow cooker makes it easy to prepare and fills the house with a delicious aroma.

CONS

The dish is high in calories and fat due to the cheese and oil used in preparation.

Not suitable for individuals who are lactose intolerant or suffer from eggplant or zucchini allergies.

HEALTH & BENEFITS

Eggplants contain fiber, vitamins, and minerals that help improve overall health by keeping the digestive system healthy and protecting against heart disease. Zucchinis are low in calories but high in antioxidants and fiber that help prevent cancer and improve digestion. By choosing a healthier cooking method in a slow cooker, you can retain the health benefits from these vegetables while still enjoying the dish.

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