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A beautifully plated Eggplant Parmesan dish with golden-brown, breaded eggplant slices layered with rich tomato sauce and melted parmesan cheese, garnished with fresh basil. The dish sits on a rustic ceramic plate on a wooden table, with a small bowl of grated parmesan and a jar of tomato sauce in the background.

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.
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Ingrediënten

  • 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

Instructies

  • 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.
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Recipe Category Cheese / Crockpot / Vegetables
Country European / Italian
Diets Vegetarian
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