Slow Cooker Eggplant Parmesan

By Greywolf

If desired you can toast 1 cup of fresh bread crumbs on a cookie sheet in a 350 F oven, stirring occasionally, until golden and crisp - about 12 minutes. Sprinkle over eggplant mixture.

Ingredients

• 1 1/2 lb eggplant
• 1 tsp salt
• 12 oz pasta sauce
• 5 1/2 oz tomato paste
• 1/2 tsp fennel seed
• 1/2 tsp black pepper
• 1 large zucchini
• 1 cup Parmesan cheese, grated
• 1 cup mozzarella cheese
• 1 bell pepper

Details

Servings 6
Preparation time 35mins
Cooking time 635mins

Preparation

Step 1

Cut eggplant lengthwise into 1/4-inch thick slices. Sprinkle both sides with salt and place in a colander in the sink. Let stand for about 30 minutes until the moisture is released. Pat eggplant dry, wiping off the salt.

In a bowl stir together the pasta sauce, tomato paste, crushed fennel seeds and black pepper.

Lay 1/4 of the eggplant slices in the slow-cooker; top with 1/4 of the sliced zucchini and bell pepper; top with 1/4 of the tomato sauce and parmesan cheese. Repeat the layering 3 more times. Top with the mozzarella cheese.

Cover and cook on low for 10 hours or until bubbling and the eggplant is tender.