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Slow Cooker Eggplant Parmesan
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Description
A tasty, slow-cooked pasta dish that even meat lovers will love.
Ingredients
- 3 whole Eggs
- ⅓ cups Store-bought Or Homemade Prepared Pesto
- ¼ cups Milk
- 2 Tablespoons Olive Oil (optional)
- 1-½ cup Breadcrumbs
- ¼ cups Grated Parmesan Cheese (Plus 2 Tablespoons)
- 4 cups Pasta Sauce
- 2 whole Medium Egpplant, Cut Into 1/2 Inch Rounds
- 1 package (8 Oz. Size) Italian Cheese Blend
- 1 pound Spagheti Noodles
Preparation
Coat a large slow cooker with non-stick cooking spray.
In a small bowl, whisk the eggs, prepared pesto and milk. Add the olive oil if your pesto seems dry.
On a plate or medium size bowl, toss the breadcrumbs and 1/4 cup of the Parmesan cheese.
Spoon 1/2 cup of the sauce on the bottom of the slow cooker. Dip each eggplant slice in the prepared egg mixture, then in the breadcrumbs mixture.
Layer about 8 pieces of the eggplant slices into the slow cooker. Top with 1 cup sauce and 2/3 cup of the Italian cheese blend. Repeat these layers twice, Ending with a layer of the pasta sauce and cheese. Cover and cook on low for 5 1/2 to 6 hours.
During the last 30 minutes of cooking time, cook your spaghetti noodles according to package instructions. Drain and toss with 2 tablespoons of Parmesan cheese. Enjoy!
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