Well, dear ones, today I’m going to share with you a recipe that is near and dear to my family’s table, even if its roots extend a little further than my Midwestern backyard. This slow cooker eggplant parmigiana is a little nod to the old country, Italy, where they know a thing or two about cooking from the heart. Some of you may be thinking, “Eggplant in a slow cooker, Georgia?” But trust me, it’s like letting the sun and soil slowly dance in your pot, infusing that eggplant with all the love it needs to shine. Why do that, you ask? For those days when household chores seem to pile up like hay in the barn and you need something to nourish you without having to worry about the stove.
Now, dear ones, this dish is substantial enough to stand on its own, but if you want to complete your meal, why not pair it with a light and crunchy salad? Throw together some fresh veggies, a juicy tomato or two, the kind that really tastes like tomatoes, a sprinkle of salt, and a drizzle of olive oil and vinegar. A piece of crusty bread wouldn’t go amiss either, perfect for soaking up all that rich tomato sauce.
Slow cooked eggplant parmigiana
Servings: 6-8 comfort-seeking souls
Ingredients:
– 3 medium-sized eggplants (as honest as a day’s work), cut into 1/2-inch rounds
– 2 cups of your favorite marinara sauce, like a hug in a jar
– 2 cups of grated mozzarella, generous as that of a smiling neighbor
– 1 cup of freshly grated parmesan, sharp as the fence of a well-kept farm
– 1 cup of 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 dawn symphony
– 1/4 cup fresh basil leaves, torn, for garnish and embellishment
– Olive oil, for seasoning
– Salt and pepper, to season the journey
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