Directions:
1. Begin by laying your eggplant rounds on paper towels. Salt them lightly to draw out the bitterness, just as a good conversation draws out truth. Let them sit for about 15 minutes, then pat dry.
2. Set up a little assembly line with your flour, beaten eggs, and breadcrumbs. Dip each eggplant slice first into flour, then eggs, then coat with breadcrumbs. A dance of three steps.
3. Drizzle your slow cooker with a bit of olive oil. Pour just enough marinara sauce to sing a base note on the bottom.
4. Layer your eggplant rounds in the slow cooker, then sprinkle some mozzarella and Parmesan on top. Just like layers of time and memory. Repeat with sauce, eggplant, and cheeses until you’re done, finishing with a lovely cheese cap.
5. Cover and cook on low heat for 4-6 hours, or until the eggplant is tender and the cheese is bubbly like a laugh shared among friends. Each moment in the slow cooker is a verse in this edible ballad.
6. Finish with torn fresh basil to bring summer back to the table, if only for a meal.
Variations & Tips:
– You can sweeten the pot by adding a layer of sautéed bell peppers or mushrooms if you fancy.
– If you’ve got a garden, why not throw in some of your own fresh tomatoes in place of some of the sauce? A bounty shared is a bounty enjoyed.
– For those avoiding gluten, feel free to use gluten-free flour and breadcrumbs.
– For the cheese-lovers, a touch of ricotta between layers adds a comforting creaminess.
And there you have it, darlings, a dish to feed your soul and fill your belly. May it warm your heart as much as it does mine.
