Eggplant Parmesan Crock Pot at Timothy Bauer blog

Eggplant Parmesan Crock Pot. Spread half of the marinara sauce on top of the eggplant. ½ teaspoons ground black pepper. Prepare your mise en place: Step 2 spread about a third of the sauce in the bottom. Spray the inside of a 6 to 7 quart slow cooker with cooking spray. Print recipe pin recipe leave a review. 2 large eggplants, about 2 ½ pounds total. Layer half of the eggplant slices in the bottom of the slow cooker. ½ cups chopped white or yellow onion. 1 can (29 oz size) tomato sauce. This version uses a crock pot instead of the oven. In a shallow dish, combine breadcrumbs, grated parmesan cheese, salt, and pepper. 2 whole (about 1 1/2 lb. Let sit for 30 minutes and pat dry. Sliced, salted, and blotted eggplant.

Crock Pot Eggplant Parmesan Recipeera
from recipeera.com

Dip each eggplant slice into the breadcrumb mixture, pressing firmly to adhere. Layer half of the eggplant slices in the bottom of the slow cooker. Preheat the slow cooker on high heat. 2 large eggplants, about 2 ½ pounds total. In a shallow dish, combine breadcrumbs, grated parmesan cheese, salt, and pepper. Let sit for 30 minutes and pat dry. ½ cups chopped white or yellow onion. ½ teaspoons ground black pepper. Spread half of the marinara sauce on top of the eggplant. Print recipe pin recipe leave a review.

Crock Pot Eggplant Parmesan Recipeera

Eggplant Parmesan Crock Pot Sliced, salted, and blotted eggplant. Prepare your mise en place: 2 large eggplants, about 2 ½ pounds total. 2 whole (about 1 1/2 lb. Print recipe pin recipe leave a review. Spray the inside of a 6 to 7 quart slow cooker with cooking spray. Layer half of the eggplant slices in the bottom of the slow cooker. Sliced, salted, and blotted eggplant. ½ cups chopped white or yellow onion. Step 2 spread about a third of the sauce in the bottom. This version uses a crock pot instead of the oven. Spread half of the marinara sauce on top of the eggplant. In a shallow dish, combine breadcrumbs, grated parmesan cheese, salt, and pepper. ½ teaspoons ground black pepper. Dip each eggplant slice into the breadcrumb mixture, pressing firmly to adhere. Preheat the slow cooker on high heat.

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