Best 5 Plant One On Me Eggplant Casserole For Crockpot Recipes
Preparing a delicious and comforting "Plant One on Me Eggplant Casserole" in your crockpot is a delightful way to savor the flavors of this classic dish. This delectable casserole combines tender eggplant, savory ground beef, a tangy tomato sauce, and a cheesy topping, all slow-cooked to perfection. Whether you're a seasoned cook or a beginner, this article will guide you through the steps of creating this hearty and flavorful dish in your trusty crockpot, ensuring a satisfying and enjoyable meal for you and your loved ones.
Let's cook with our recipes!
EGGPLANT PARMESAN FOR THE SLOW COOKER
Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.
Provided by jboettcher2
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
- Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
- Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
- Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 38.6 g, Cholesterol 89.5 mg, Fat 18.3 g, Fiber 12.5 g, Protein 23 g, SaturatedFat 8.3 g, Sodium 1870.3 mg, Sugar 17.4 g
LAZY SLOW COOKER EGGPLANT CASSEROLE RECIPE
Slow cooker eggplant casserole is an easy but amazing dish made with fresh eggplant, portabella mushrooms, sauce and lots of cheese. This vegetarian recipe works as both entrée and main course and will quickly become a fan favorite!
Provided by The Lazy slow cooker
Categories Brunch dinner lunch
Time 6h20m
Number Of Ingredients 8
Steps:
- peel eggplant and slice into slices that are about 1-inch thick. Thicker slices (such as 2-inch slices) will take longer to cook
- lay eggplant in a colander and toss with salt. allow to sit for 30 minutes or so.
- pat eggplant with a paper towel to remove any excess moisture
- remove stem from portabella mushrooms, if applicable
- place grated parmesan, garlic and onion powder together in a small bowl and stir to combine
- spray slow cooker with non-stick spray
- spread a few tablespoons of sauce around bottom of slow cooker
- add a layer of eggplant
- cover with thin layer of sauce
- sprinkle with a layer of the parmesan mixture
- sprinkle some chopped basil on top
- next, place of layer of sliced mozzarella until fully covered
- repeat this 5 step sequence with portabella caps in place of eggplant (sauce - portabella - parmesan mixture - basil - sliced mozzarella)
- repeat the 5 step sequence again with eggplant this time (sauce - eggplant - parmesan mix - basil - mozzarella)
- Be sure to finish with a layer of cheese on top.
- cover and cook. slow cooker time should be 4-6 hours on low until all vegetables are fully cooked through
- cut into squares and enjoy a wonderful slow cooker meal!
Nutrition Facts : Calories 275 kcal, Carbohydrate 13 g, Protein 21 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1000 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 6 g, ServingSize 1 serving
LAYERED EGGPLANT HAMBURGER CASSEROLE
Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
Provided by Mari
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
- Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
Nutrition Facts : Calories 495 calories, Carbohydrate 26.5 g, Cholesterol 99.8 mg, Fat 29.2 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 739.1 mg, Sugar 10.4 g
EGGPLANT CASSEROLE
This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.
Provided by Leslie in Texas
Categories Vegetable
Time 2h17m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 275 degrees.
- Peel the eggplant and cut into 1 inch-thick slices.
- Cover with boiling, salted water and simmer for 10 minutes; drain well.
- Melt the butter, add the onions and garlic and saute until lightly browned.
- Remove stems from the mushrooms and reserve for another use.
- Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
- Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
- Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
- Cover with buttered crumbs and bake one and one-half hours.
SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE
Make and share this Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole recipe from Food.com.
Provided by Sonya01
Categories Stew
Time 6h18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
- Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
- Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.
Nutrition Facts : Calories 153.3, Fat 4.8, SaturatedFat 0.8, Cholesterol 1.8, Sodium 315.9, Carbohydrate 26.3, Fiber 10, Sugar 11.7, Protein 5.2
Tips:
- For a creamier casserole, use full-fat coconut milk instead of light coconut milk.
- Be sure to season the eggplant and zucchini well before cooking. This will help to bring out their flavor.
- If you don't have a crockpot, you can also bake this casserole in the oven at 350 degrees Fahrenheit for about 1 hour, or until the vegetables are tender and the sauce has thickened.
- Serve the casserole hot, garnished with fresh parsley or cilantro.
Conclusion:
This easy and delicious eggplant casserole is a great way to use up summer vegetables. It's also a healthy and filling meal that's perfect for busy weeknights. With its creamy coconut sauce and tender vegetables, this casserole is sure to be a hit with the whole family. So next time you're looking for a quick and easy crockpot meal, give this eggplant casserole a try. You won't be disappointed!
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