One of the things that usually keeps me from making eggplant parm is that it's so time and labor intensive to prep it and then it has to bake for an hour before it ever gets to the table. Whereas you normally would take your eggplant and dip in egg and breadcrumbs and then fry it up till it's golden brown on both sides (using lots of olive oil)... this version of eggplant parm only requires a dip in egg and VERY quick fry in the tiniest bit of olive oil or nonstick spray. Lighter in calories AND faster.
Ingredients:
- 2 medium sized eggplants, sliced into 1" thick rounds
- 1 or 2 eggs, beaten
- 1 c. Italian Breadcrumbs
- 1/2 c. grated parmesan cheese
- Approx. 3 cups of your favorite spaghetti sauce
- 16 oz. fresh mozzarella cheese
- Black pepper to taste.
Directions:
- Slice your eggplants into about 1" round slices.
- Put your beaten eggs onto a small plate. Dip each slice of eggplant in the egg, let the excess drain off and then transfer to a hot skillet. Cook on each side for about 1 minute. Do this process with all the eggplant slices and set aside.
- Slice your fresh mozzarella into at least 20 slices. Using fresh mozzarella makes this dish SO delicious but if you prefer the packaged stuff in the regular cheese aisle, that would work too.
- In a small bowl, combine your breadcrumbs and parmesan cheese. Mix well. Also add some black pepper to the mixture in whatever amount you feel is right for you.
- Now it's time to assemble your eggplant parm in the well of the crockpot. Spread 1 cup of sauce evenly across the bottom. Now layer some eggplant slices, then sprinkle about 1/4 cup of the breadcrumb mixture on top, then add approx. 4 slices of mozzarella cheese and top with 1/2 c. sauce and continue layering all the ingredients in this order. You will end up with 3-5 layers depending on the size of your crockpot. Top with remaining sauce and mozzarella cheese.
Cook on low for 3 hours and serve.
I like to serve this with a homemade Caesar salad on the side.
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