cooking · Dinner · family · Food · pasta · recipe · sauce · vegetable · vegetarian

Eggplant Parmesan With Fennel In The Slow Cooker

Dad did the grocery shopping this weekend, he bought some different stuff from what I normally cook with. When I asked him if he had any plans for the eggplant and fennel he said he bought them because they looked cool. So here’s a recipe I’ve never tried. It smells great while it cooks, and it’s delicious. And it’s really quite easy.

Eggplant Parmesan With Fennel:

First:

Slice one large eggplant into thick slices

Dip in flour, then egg, then dust with breadcrumbs

(my breadcrumb mixture is mixed with grated Parmesan, salt, pepper, oregano and thyme)

Next:

In slow cooker layer these ingredients:

Sauce layer: (I just put one ingredient on top of the other for the sauce)

1 can of tomatoes
1 chopped onion
1 chopped fennel stalk
1 diced clove of garlic
Sprinkle dried oregano and thyme and ground pepper
Some grated Parmesan
Drizzle some balsamic vinegar

Add a layer of breaded eggplant

Then repeat with another sauce layer, add another layer of breaded egg plant and repeat sauce layer

Top with sliced or shredded mozzarella

Cook in slow cooker on low for about 8 hours

Serve with pasta

 

 

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