Mediterranean Slow Cooker Cookbook: 101 Easy Recipes

From the Publisher Sample Recipe:

Instructions:

1. Cut the eggplant into 1/2-inch slices and place them in a large bowl in layers, sprinkling each layer with salt. Let the eggplant stand for 30 minutes to drain excess moisture, and then blot it dry with paper towels.

2. In a medium shallow bowl, whisk the eggs with the stock and flour until smooth. Dip the eggplant slices in the batter, letting the excess drip off.

3. Heat 1 tablespoon of the olive oil for frying in a large, deep skillet. Quickly sauté the eggplant, a few slices at a time, in the hot olive oil for about 2 minutes. Cook the eggplant in batches, adding more olive oil for frying to the pan as necessary. Set aside the eggplant on paper towel–lined plates.

4. Combine the seasoned bread crumbs with the Parmesan cheese in a small bowl, and set aside.

5. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes until the onion begins to soften. Then, add the tomatoes, tomato paste, parsley, garlic, oregano, 1 teaspoon of sea salt, 1/4 teaspoon of black pepper, and the white wine.

6. In the slow cooker, spread the ingredients in even layers in this order: one-fourth of the eggplant slices, one-fourth of the bread crumbs, one-fourth of the tomato mixture, and one-fourth of the mozzarella cheese. Repeat this process, making three more layers of the eggplant, bread crumbs, tomato mixture, and mozzarella.

7. Cover and cook on low for 4 to 5 hours, until the eggplant is very tender. Serve the dish hot, or as a snack at room temperature.

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