Slow Cooker Eggplant Parm

• porții: 8 servings
• timp activ: 30 minutes
• timp total: 4 hours 30 minutes

Ingrediente

2 large eggplants (about 2 ½ pounds total)

1½ teaspoons kosher salt

½ teaspoon black pepper

1½ teaspoons garlic powder

1 teaspoon dried oregano

24 ounces marinara

2½ cups part-skim shredded mozzarella cheese

1 cup walnuts (crushed in a zip-top bag)

1 cup panko breadcrumbs (preferably whole grain)

1 to 2 tablespoons dried basil

½ cup grated parmesan

½ teaspoon each black pepper

1½ teaspoons garlic powder

Instrucțiuni

Trim off the stem ends and slice the eggplants into rounds, about ½-inch thick slices. Lay them out on a baking sheet lined with paper towels (or on a rack over a sheet pan).

Salt the eggplant slices on both sides to release some of the moisture. (Tip: salt 1st side, let it sit for a minute and start releasing water. Then flip to the other side. The salt will stick to the 1st side and won’t fall off in the turn). Allow to sit undisturbed for 30 to 60 minutes to remove excess moisture.

While the eggplant sits prepare the garlicky walnut breadcrumbs:

Heat a sauté pan over medium heat. Add the walnuts and Panko breadcrumbs to the dry pan and stir until crumbs are toasted and walnuts are fragrant, about 10 minutes, stirring frequently. Then stir in 1 ½ teaspoons garlic powder, ½ teaspoon ground black pepper and 1 to 2 tablespoons dried basil until everything is well combined.

Pour crumbs from the hot pan into a mixing bowl. Stir in the Parmesan and set aside to cool. (Note: Do not add the parmesan cheese to the heated sauté pan or it will start to melt and clump together.)

Blot the eggplant slices dry with additional paper towels, pressing away as much liquid (and salt) as possible. Place them back on the trays and sprinkle the tops with 1 ½ teaspoons garlic powder, 1 teaspoon oregano and ½ teaspoon black pepper.

Mist the inside of the slow cooker with olive oil spray. Spread ½ cup marinara sauce on the bottom. Add a layer of eggplant rounds, enough to cover the bottom, some overlap is fine. Scatter ½ cup of walnut breadcrumbs over the eggplant.

Distribute ¼ cup marinara sauce over the crumbs, followed by ¾ cup shredded mozzarella cheese. Repeat this sequence (eggplant, walnut breadcrumbs, marinara sauce, mozzarella cheese) for two more layers. You will have a total of three delicious layers. Reserve the remaining breadcrumbs for sprinkling on the finished dish right before serving.

Cover with lid and cook on high for 2½ to 3½ hours. Machines will vary, so check after 2½ hours to see if your eggplant is tender (cut through the stack using a sharp knife). If it still feels somewhat tough, cook for another 30 minutes and repeat the test.

When it’s done, allow to sit uncovered for about 20 minutes to set. Transfer to plates and sprinkle the rest of the walnut breadcrumbs on top as garnish.

Nutriție

• Calorii: 330 kcal
• Grăsime totală: 19 g
• Grăsime saturată: 6 g
• Grăsime nesaturată: 13 g
• Colesterol: 25 mg
• Sodiu: 660 mg
• Carbohidrați totali: 28 g
• Fibre dietetice: 6 g
• Zaharuri totale: 10 g
• Proteine: 17 g