Directions:
1. Start by placing the aubergine slices on absorbent paper. Salt them lightly to bring out the bitterness, just like good conversation brings out the truth. Let them rest for about 15 minutes, then dry them.
2. Make a small assembly line with flour, beaten eggs and breadcrumbs. Dip each slice of aubergine first in the flour, then in the eggs and finally in the breadcrumbs. A three step dance.
3. Season the slow cooker with a little olive oil. Pour in enough marinara sauce to sing a deep note on the bottom.
4. Layer your eggplant circles 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 done, finishing with a delicious cheese cap.
5. Cover and cook over low heat for 4-6 hours, or until the aubergines are tender and the cheese is bubbly like a laugh between friends. Every moment in the slow cooker is a verse from this edible ballad.
6. Finish with chopped fresh basil to bring summer back to the table, even if only at a meal.
Variations and suggestions:
– If you prefer, you can sweeten the pot by adding a layer of sautéed peppers or mushrooms.
– If you have a vegetable garden, why not add some of your own fresh tomatoes in place of the sauce? A gift shared is a gift enjoyed.
– For those who avoid gluten, feel free to use gluten-free flour and breadcrumbs.
– For cheese lovers, a touch of ricotta between the layers adds a comforting creaminess.
And here it is, dear ones, a dish to nourish your soul and fill your belly. May it warm your heart as much as mine.
