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Eggplant Parmesan is a beloved classic comfort food that warms the heart and delights the palate. This dish, characterized by layers of tender eggplant, rich marinara sauce, and gooey cheese, embodies the essence of Italian cuisine. While traditionally a labor-intensive recipe requiring frying and baking, using a crockpot transforms this savory favorite into a hassle-free culinary experience. With the push of a button, you can prepare a mouthwatering Eggplant Parmesan that simmers slowly, allowing the flavors to meld beautifully.

Crockpot Eggplant Parmesan

Discover the cozy comfort of a Crockpot Eggplant Parmesan that is both delicious and easy to make. This hassle-free recipe layers tender eggplant, rich marinara sauce, and gooey cheese, creating a mouthwatering dish with every bite. With the use of a slow cooker, you can enjoy the deep, developed flavors of this Italian classic without the fuss of frying or baking. Perfect for vegetarians and anyone seeking a wholesome meal that warms the heart. Enjoy the delightful taste of home-cooked comfort!
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Ingredients
  

2 medium eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

3 cups marinara sauce (your choice of store-bought or homemade)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour (for breading)

1 cup Italian seasoned breadcrumbs

2 large eggs, beaten

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon garlic powder

Fresh basil leaves for garnish (optional)

Olive oil spray or 1/4 cup olive oil for frying (optional)

Instructions
 

Prepare the Eggplant:

    - Begin by sprinkling the sliced eggplant with salt. This step will help draw out excess moisture and reduce any bitterness. Allow the slices to sit for approximately 30 minutes. After the time is up, rinse the eggplant slices under cool water and pat them dry using paper towels to remove the moisture.

      Breading the Eggplant:

        - Create a breading station by arranging three bowls: place all-purpose flour in the first bowl, the beaten eggs in the second, and mix the breadcrumbs with dried basil, oregano, and garlic powder in the third.

          - Take each eggplant slice and first coat it in the flour, ensuring an even layer. Next, dip the floured slice into the beaten eggs, allowing any excess to drip off, and finally, coat it fully in the breadcrumb mixture. Repeat this process until all slices are well coated.

            Fry the Eggplant (Optional):

              - For added crunch, heat olive oil in a large skillet over medium-high heat. Carefully add the breaded eggplant slices in batches, frying them until they turn golden brown, which will take about 2-3 minutes per side. Once done, transfer the fried slices to a plate lined with paper towels to absorb any excess oil. If you prefer a lighter version, feel free to skip frying and layer the uncooked eggplant directly into the crockpot.

                Layering in the Crockpot:

                  - Start by spreading a thin layer of marinara sauce at the bottom of the crockpot. Follow this with half of the fried (or raw) eggplant slices. Then add half of the marinara sauce on top, followed by half of the mozzarella cheese, and half of the grated Parmesan cheese. Repeat the layering process, ensuring that the top layer concludes with marinara sauce and a generous sprinkling of mozzarella and Parmesan cheese.

                    Cooking:

                      - Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. You’ll know it’s done when the cheese is melted and bubbly, and the eggplant is tender.

                        Serve:

                          - Once your cozy eggplant parmesan is ready, turn off the crockpot and let it rest for about 10 minutes before serving. If desired, garnish with fresh basil leaves for an aromatic touch. Serve warm, ideally pairing it with crusty bread or a refreshing side salad for a complete meal.

                            Prep Time, Total Time, Servings:

                              25 minutes | 6-8 hours | 6-8 servings