Eggplant Parmesan

Name: Eggplant Parmesan
Total time: 480 min
Ingredients: 1 large eggplant (sliced in ¼-inch rounds); 3/4 cup Italian seasoned breadcrumbs; 24 oz. pasta sauce (1 jar); 3 oz. tomato paste (half a can); 2 teaspoons dried basil; 1 teaspoon garlic powder; 2 cups mozzarella cheese (shredded ); ¼ cup Parmesan cheese (grated or shredded)

Eggplant Parmesan

3.67 from 3 votes

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Slow Cook Time 8

Total Time 8

Course Main Course

Cuisine Italian

Diet Vegetarian

Servings

Calories 369 kcal

Equipment

1 Electric Multi-Cooker

Ingredients

▢ 1 large eggplant sliced in ¼-inch rounds
▢ 3/4 cup Italian seasoned breadcrumbs
▢ 24 oz. pasta sauce 1 jar
▢ 3 oz. tomato paste half a can
▢ 2 teaspoons dried basil
▢ 1 teaspoon garlic powder
▢ 2 cups mozzarella cheese shredded
▢ ¼ cup Parmesan cheese grated or shredded

Instructions

Combine pasta sauce, tomato paste, basil, and garlic in a medium bowl and whisk until smooth.
Place about ½ cup pasta sauce mixture in the bottom of the multi-cooker.
Layer in the following order – eggplant slices, breadcrumbs, sauce mixture, Parmesan cheese, and mozzarella cheese. Repeat layers until eggplant is gone.
Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 8 hours on slow cook LOW.
When the cooking time is done, carefully open the lid and serve.

Nutrition

Calories: 369kcalCarbohydrates: 38gProtein: 22gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 49mgSodium: 1814mgPotassium: 1163mgFiber: 8gSugar: 16gVitamin A: 1562IUVitamin C: 20mgCalcium: 450mgIron: 5mg

Food Group Vegetables

Keyword Easy, Healthy

Cooking Method Slow Cooking

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