• Sheryl

Crock-Pot Eggplant & Red Pepper Parmesan

Less than five main ingredients, not the fastest recipe. But oh so worth it! Great for dinner dates with leftovers. Or freeze in single portions.


Ingredients:

8-9 Lasagna noodles (1/2 box) / not oven-ready

2 Large Jars, Prego

Splash of Red Wine

1 small Eggplant, sliced

1 small Red Pepper, julienned

2 handfuls of Spinach

1 package Provolone Cheese

2 Cups Panko Crumbs

Shredded Parmesan Cheese

Egg, beaten

Spices: garlic powder, onion powder, red pepper flakes, basil, oregano, McCormick's Steak Seasoning and/or Italian Seasoning


To prepare eggplant:

Slice eggplant into 2-3 inch pieces; place in colander, salt liberally, blot dry with paper towel and leave covered for 20-30 minutes.


Eggplant breading

1 Egg

2 cups Panko Crumbs

1/4 cup Parmesan Cheese

McCormick’s Steak Seasoning, few dashes

Few dashes Italian seasoning (if you have it)

Place all dry ingredients on a shallow plate (I used a pie pan) and mix together.


Mix egg in small bowl.


Sauce

This is trickier as nothing is completely measured out (all are "approximates" below). But that is the fun of cooking...experiment! And honestly, probably tastes just fine without adding all the extras.


In a large bowl, mix:


2 jars Prego Sauce

1 Tbsp Dried Basil

1/2 Tbsp Oregano

1 tsp red pepper flakes

2 tbsp red wine (if you have any)

Couple sprinkles of both Garlic Powder and Onion Powder

Salt and Pepper, to taste


Slice red pepper, set aside


Directions:

Spray crock-pot with non-stick spray. Line bottom with one layer of noodles. This will take some design skills and resizing of the noodles. Don’t worry, it all works out n the end!

Sprinkle noodles with Parmesan Cheese and ladle sauce over noodles to cover.


Dip eggplant slices in egg (a few at a time), roll in Panko mixture to lightly coat both sides. Evenly space slices (about 9) and then top with Provolone slices to cover.

Sprinkle handful of Spinach and then red peppers for the next layer. Top with noodles. Ladle sauce to cover. Final layer! Eggplant and red peppers. And then the secret part! Top lightly with remaining Panko mix. Cover with provolone. Cook on high 3-3 1/2 hours.

Let it sit for :20-30 minutes and it will firm up like having been cooked in an oven. Or eat it right away! Feeds an army.

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Sheryl Stillman

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