Eggplant Parmesan
A meal featuring a vegetable on center stage doesn’t have to be only for vegetarians. Get a simple but healthy veggie fix with this dish.
Ingredients
- 2 eggplants halved lengthwise
- ½ cup egg whites
- 1 cup breadcrumbs
- ¼ cup parmesan cheese grated
- 2 tablespoons dry basil
- ½ cup parmesan cheese shredded
- 16 ounce jar tomato sauce
Instructions
- Dip the eggplant in the egg whites, coating it well.
- Mix the breadcrumbs, grated parmesan, and basil in a bowl.
- Place the eggplant in the bowl, turning it to ensure even coverage of breading.
- Spray the inner dish of the slow cooker with a nonstick spray, then place the breaded eggplant in the bottom.
- Sprinkle the shredded parmesan cheese over the eggplant, then drench everything with the tomato sauce.
- Cook on low for five hours.
Notes / Tips / Wine Advice:
Place the Eggplant Parmesan over pasta cooked with butter for a complete meal.
