Slow cooker recipes

Eggplant parmigiana

Set and forget for an easy vegetarian meal.
20M
6H
6H 20M

While most of use associate it with chicken, parmigiana is actually an Italian dish made by baking layers of egglant, tomatoes and cheese.

Looking for a traditional eggplant parmigiana more vegetarian slow cooker meals?

Ingredients

Method

1.

Heat 1 tablespoon of the oil in a large frying pan; cook onion, stirring, for 5 minutes or until onion softens. Add garlic; cook, stirring, until fragrant. Stir in tomatoes, passata and chilli. Transfer to a medium jug.

2.

Toss eggplant in flour to coat, dust off excess. Heat remaining oil in same pan; cook eggplant, in batches, until browned. Drain on paper towel.

3.

Layer half the eggplant in a 4.5-litre (18-cup) slow cooker; season. Top with half the tomato mixture, basil and bocconcini. Repeat layering, finishing with parmesan. Sprinkle with paprika. Cook, covered, on low, for about 6 hours.

NOT SUITABLE TO FREEZE

SERVING SUGGESTION Crusty bread and rocket salad.

Note

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