Well, dear hearts, today I’m going to share with you a recipe that’s near and dear to my family’s table, though its roots stretch a little farther than my Midwestern garden. This Slow Cooker Eggplant Parmesan is a little nod to the old country, Italy, where they know a thing or two ’bout cookin’ with heart. Some of you might think, “Eggplant in a slow cooker, Georgia?” But trust me on this, it’s like letting the sun and the soil have a slow dance in your pot, infusing that eggplant with all the love it needs to shine. Why make this, you ask? For those days when the chores seem to pile up like hay in the barn and you need something nurturing without fussin’ over the stove.
Now darlings, this dish is hearty enough to stand on its own, but if you’re looking to round out your meal, why not pair it with a light, crisp salad? Toss together some fresh greens, a juicy tomato or two – the kind that actually tastes like tomato, a sprinkle of salt, and a drizzle of olive oil and vinegar. A hunk of crusty bread wouldn’t go amiss either, perfect for soppin’ up all that rich tomato sauce.
Slow Cooker Eggplant Parmesan
Servings: 6-8 comfort-seeking souls
Ingredients:
– 3 medium-sized (as honest as a day’s work) eggplants, sliced into 1/2-inch rounds
– 2 cups of your favorite marinara sauce, like a hug in a jar
– 2 cups shredded mozzarella cheese, as generous as a neighbor’s smile
– 1 cup freshly grated Parmesan cheese, sharp as a well-kept farm fence
– 1 cup Italian breadcrumbs, seasoned to taste, like whispers of the old country
– 1/2 cup all-purpose flour, for dredging
– 3 large eggs, beaten like a sunrise symphony
– 1/4 cup fresh basil leaves, torn, for garnish and grace
– Olive oil, for drizzling
– Salt and pepper, to season the journey
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