Eggplant Parmesan for the Slow Cooker

Ingredients and Weight:

• 2 large eggplants (about 2 pounds), cut into 1/2-inch slices
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (28-ounce) cans whole tomatoes with juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• 1 pound mozzarella cheese, thinly sliced
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Preparation Time:

• 30 minutes

Cooking Time:

• 6-8 hours on low

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Season the eggplant slices with salt and pepper. Dredge in flour.
3. Heat olive oil in a large skillet over medium heat. Pan-fry the eggplant slices until golden brown on both sides. Place on a paper towel-lined plate to drain.
4. In the same skillet, sauté the onion and garlic until softened.
5. Add the canned tomatoes, oregano, basil, and sugar. Simmer for 15 minutes, or until the sauce has thickened.
6. In the bottom of a 6-quart slow cooker, spread 1 cup of the tomato sauce.
7. Layer half of the eggplant slices, half of the mozzarella cheese, and 1/2 of the remaining tomato sauce.
8. Repeat layers.
9. Sprinkle with Parmesan cheese.
10. Cover and cook on low for 6-8 hours, or until the eggplant is tender and most of the liquid has been absorbed.
11. Garnish with fresh basil leaves before serving.

Nutritional Information:

• Calories: 450 per serving
• Fat: 25 grams
• Protein: 25 grams
• Carbohydrates: 50 grams

Dish Characteristics:

• Hearty and comforting
• Flavorful and cheesy
• Perfect for a family meal or casual gathering

User Comments:

• "This is the best Eggplant Parmesan recipe I've ever tried! It's so easy to make and always turns out so delicious." - Jessica
• "I love how tender the eggplant gets in the slow cooker. It's so flavorful and satisfying." - John
• "I've made this dish several times now and it's always a hit. The cheese is perfectly melted and the sauce is so rich and savory." - Sarah

Special Precautions and Tips:

• Choose firm, ripe eggplants for the best results.
• If you don't have a slow cooker, you can bake the dish in the oven at 350°F (175°C) for about 1 hour, or until the eggplant is tender and the cheese is melted.
• Serve with a side of crusty bread or pasta to soak up all the delicious sauce.