Eggplant and Zucchini Parmesan In the Slow Cooker
This is a spin-off recipe for a traditional eggplant Parmesan. I improvised by adding zucchini and cooking it in the slow cooker. Tasty!
Recipe Summary test
I did this in a slow cooker so that I could leave the house and not leave the oven on. Since the eggplant and zucchini are already cooked, it's really just a matter of how long you want to warm up the sauce and melt the cheese. For the sauce, I made it before I started frying. I improvised and added diced onion, minced garlic, chopped mushrooms and fresh diced roma tomatoes. This was essentially my stock, and I added 2 1/2 jars of already-prepared spaghetti sauce. I let this all simmer on low until I was done frying and ready to put it in the cooker.
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.