This has all the delicious flavors you love of a classic Eggplant Parmesan except made in a slow cooker.
It is no secret if I can make a wonderful meal easier without sacrificing flavor, I am all over it. Case in point this Eggplant Parmesan. Who likes to fry up all those slices of Eggplant if you don’t have to? Also why slave over a stove making a marinara sauce when Bertolli makes one that is packed full of flavor?
Viva Bertolli Cooking school is another great resource for meal inspiration and if you are looking for some wonderful techniques.
Bertolli Facebook Page is another great resource for coupons and other nifty ideas. You may want to go over and take a look.
If you are looking at Italian inspired meals look no further than Bertolli.
Slow Cooker Eggplant Parmesan Casserole
Ingredients:
2 eggplants sliced 1 inch
1/4 cup olive oil
1 tablespoon italian seasonings
1 cup Parmesan cheese
12 ounces Mozzarella Cheese
2 jars Bertolli Riserva Marinara
1 package garlic and herb croutons
Directions:
SLice eggplant nad add to slow cooker insert. Combine oil and italian seasonings in a small bowl. Brush eggplant with oil. Pour 1 jar of sauce over egglplant followed by half the Parmesan and Mozzarella cheese. Add half the croutons. Add the remaining jar of sauce and smooth everything down with a spatula. Add remaining cheeses and what is left of the croutons. Cook on low 4-5 hours and place the insert under the broiler to crisp up.
Thank you Bertolli for sponsoring this post and inspiring another Lenten meatless masterpiece, Viva Bertolli.
