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
EGGPLANT CHILI
This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer.
Provided by ratherbeswimmin
Categories Vegetable
Time 3h
Yield 2 1/2 quarts
Number Of Ingredients 13
Steps:
- Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
- Add all the remaining ingredients except the kidney beans.
- Stir to combine.
- Cover and lower heat; simmer for 2 hours.
- Add in kidney beans; stir.
- Cover and cook 30 minutes; adjust seasoning to taste.
GRANDMA'S SLOW COOKER VEGETARIAN CHILI
This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.
Provided by sellitman
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 52.6 g, Cholesterol 0.8 mg, Fat 2 g, Fiber 13.2 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 965.9 mg, Sugar 9.2 g
BAKED EGGPLANT CHILI CASSEROLE
Make and share this Baked Eggplant Chili Casserole recipe from Food.com.
Provided by Emjay99
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a deep bowl soak diced eggplant in heavily salted water (about 1/2 tablespoon salt). Use a smaller bowl to weigh the eggplant down so that it is fully submerged.
- Leave to soak about 20 minutes - until the water is discoloured - this process reduces the eggplant's absorbancy.
- Drain diced eggplant thoroughly and dry completely in a clean tea towel or use paper towels.
- Heat up 1 tablespoon of the olive oil and saute the eggplant until softened. Set aside.
- Using the same frypan heat up the second tablespoon of olive oil and saute the garlic and onion until soft.
- Add bell pepper, carrots, zucchini and celery. Saute 5 minutes.
- Sprinkle with red pepper flakes, chili powder and ground cumin. Cook 2 minutes.
- Add canned tomatoes with the juice, sugar, oregano and basil leaves.
- Cook on low until tomatoes are further broken up and softened.
- Stir in drained and rinsed kidney beans and bread crumbs.
- Preheat oven to 350 degrees F.
- Pour into a greased 9 x 9 glass casserole dish.
- Sprinkle with grated cheese and bake for 30 minutes.
- VERY IMPORTANT! Allow to rest for 20 minutes - it will thicken slightly and the flavours intensify if served warm not hot.
- Serve with garlic bread and a green salad.
Nutrition Facts : Calories 339.3, Fat 14.1, SaturatedFat 5.7, Cholesterol 29.5, Sodium 574.3, Carbohydrate 40, Fiber 12.1, Sugar 13.2, Protein 17.4
SLOW-GRILLED EGGPLANT
Provided by Molly O'Neill
Categories side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Begin a Charwood fire (see note) and allow the coals to turn to ash. You will need a supply of coals to keep a steady heat for about 1 hour.
- Prick each eggplant once with a toothpick. Place far enough from the coals so that they will cook slowly and evenly. Turn as each side becomes black and soft, about 40 minutes total. Remove from heat when black on all sides. Transfer to a serving dish. Peel off skin on the top side. Set aside to cool for 5 minutes.
- Combine lemon juice, salt, sugar, pepper and oregano in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
- Place each eggplant on an individual dish, peeled side up. Using a sharp paring knife, cut 3 or 4 crisscross slashes into the pulp. Drizzle some of the lemon vinaigrette over each. Gently mix it into the pulp with a fork. Top each with parsley and serve. To be eaten as if it were a baked potato.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 152 milligrams, Sugar 9 grams
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