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Eggplant Parmesan is a cherished classic in Italian cuisine, renowned for its rich flavors and comforting layers of tender eggplant, savory marinara sauce, and gooey cheese. This beloved dish has graced tables for generations, often serving as a centerpiece for family gatherings and hearty meals. The beauty of Eggplant Parmesan lies not just in its taste but also in its versatility; it can be enjoyed as a main course or a delightful side dish.

Crockpot Eggplant Parmesan

Discover the warmth and flavor of a Cozy Crockpot Eggplant Parmesan recipe that perfects a classic Italian dish with ease. This recipe transforms layers of tender eggplant, rich marinara sauce, and gooey cheese into a comforting meal ideal for busy weeknights or family gatherings. With minimal effort, you can enjoy a hearty dish packed with nutritional benefits. Gather fresh ingredients and let your crockpot do the work while you relax. Perfect for any occasion, it's sure to become a new favorite.
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Ingredients
  

2 medium eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

3 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour (for breading)

1 cup breadcrumbs (Italian seasoned recommended)

2 large eggs, beaten

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon garlic powder

Fresh basil leaves for garnish (optional)

Olive oil spray or 1/4 cup olive oil for frying (optional)

Instructions
 

Prepare the Eggplant:

    - Sprinkle sliced eggplant with salt and let sit for about 30 minutes to draw out moisture and bitterness. After 30 minutes, rinse with water and pat dry with paper towels.

      Breading the Eggplant:

        - Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with dried basil, oregano, and garlic powder in a third bowl.

          - Dip each eggplant slice into the flour, then the eggs, followed by the breadcrumb mixture until well coated.

            Fry the Eggplant (Optional):

              - For a crispier texture, heat olive oil in a skillet over medium-high heat. Add breaded eggplant slices in batches and fry until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. If you’re skipping this step, you can layer the eggplant directly in the crockpot.

                Layering in the Crockpot:

                  - Spread a thin layer of marinara sauce at the bottom of the crockpot.

                    - Layer half of the fried (or raw, if skipping frying) eggplant, half of the marinara sauce, and half of the mozzarella cheese. Sprinkle half of the grated Parmesan on top.

                      - Repeat the layers with the remaining ingredients, finishing with a layer of marinara sauce and a generous sprinkling of mozzarella and Parmesan cheese.

                        Cooking:

                          - Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the cheese is melted and bubbly, and the eggplant is tender.

                            Serve:

                              - Once done, turn off the crockpot and let it sit for about 10 minutes before serving. Garnish with fresh basil leaves if desired. Serve hot with crusty bread or a side salad.

                                Prep Time, Total Time, Servings:

                                  25 minutes | 6-8 hours | 6-8 servings