Well, dear hearts, today I’m going to share with you a recipe that’s near and dear to my family’s table, though its roots stretch a little farther than my Midwestern garden.

This Slow Cooker Eggplant Parmesan is a little nod to the old country, Italy, where they know a thing or two ’bout cookin’ with heart.

Some of you might think, “Eggplant in a slow cooker, Georgia?”

But trust me on this, it’s like letting the sun and the soil have a slow dance in your pot, infusing that eggplant with all the love it needs to shine.

Why make this, you ask?

For those days when the chores seem to pile up like hay in the barn and you need something nurturing without fussin’ over the stove.

Now darlings, this dish is hearty enough to stand on its own, but if you’re looking to round out your meal, why not pair it with a light, crisp salad?

Toss together some fresh greens, a juicy tomato or two – the kind that actually tastes like tomato, a sprinkle of salt, and a drizzle of olive oil and vinegar.

A hunk of crusty bread wouldn’t go amiss either, perfect for soppin’ up all that rich tomato sauce.

Slow Cooker Eggplant Parmesan

 

Servings: 6-8 comfort-seeking souls

Ingredients

– 3 medium-sized (as honest as a day’s work) eggplants, sliced into 1/2-inch rounds
– 2 cups of your favorite marinara sauce, like a hug in a jar
– 2 cups shredded mozzarella cheese, as generous as a neighbor’s smile
– 1 cup freshly grated Parmesan cheese, sharp as a well-kept farm fence
– 1 cup Italian breadcrumbs, seasoned to taste, like whispers of the old country
– 1/2 cup all-purpose flour, for dredging
– 3 large eggs, beaten like a sunrise symphony
– 1/4 cup fresh basil leaves, torn, for garnish and grace
– Olive oil, for drizzling
– Salt and pepper, to season the journey

Directions

1. Begin by laying your eggplant rounds on paper towels. Salt them lightly to draw out the bitterness, just as a good conversation draws out truth. Let them sit for about 15 minutes, then pat dry.

2. Set up a little assembly line with your flour, beaten eggs, and breadcrumbs. Dip each eggplant slice first into flour, then eggs, then coat with breadcrumbs. A dance of three steps.

3. Drizzle your slow cooker with a bit of olive oil. Pour just enough marinara sauce to sing a base note on the bottom.

4. Layer your eggplant rounds in the slow cooker, then sprinkle some mozzarella and Parmesan on top. Just like layers of time and memory. Repeat with sauce, eggplant, and cheeses until you’re done, finishing with a lovely cheese cap.

5. Cover and cook on low heat for 4-6 hours, or until the eggplant is tender and the cheese is bubbly like a laugh shared among friends. Each moment in the slow cooker is a verse in this edible ballad.

6. Finish with torn fresh basil to bring summer back to the table, if only for a meal.

Variations & Tips:

– You can sweeten the pot by adding a layer of sautéed bell peppers or mushrooms if you fancy.

– If you’ve got a garden, why not throw in some of your own fresh tomatoes in place of some of the sauce? A bounty shared is a bounty enjoyed.

– For those avoiding gluten, feel free to use gluten-free flour and breadcrumbs.

– For the cheese-lovers, a touch of ricotta between layers adds a comforting creaminess.

And there you have it, darlings, a dish to feed your soul and fill your belly. May it warm your heart as much as it does mine.

Source: cooktopcove.com