Eggplant Parmesan linguine recipe. This is one-pot eggplant Parmesan linguine skillet. A very simple, everyday recipe. Use a large nonstick skillet for this recipe.
As an option, you can prepare Eggplant Parmesan in a slow cooker and serve over cooked linguine. Don’t know how to cook this meal in a slow cooker? See recipe below.
Eggplant Parmesan in Slow Cooker
Ingredients: 2 large eggplants, sliced, 2 large eggs, beaten, 1 cup (250 ml) panko breadcrumbs, 1 teaspoon (5 ml) garlic powder, 1 teaspoon (5 ml) Italian seasoning, 2 cups (500 ml) marinara sauce, 2/3 pound (360 g) Mozzarella cheese, sliced, 1/2 cup (125 ml) grated Parmesan cheese, chopped fresh basil, for garnish, kosher salt and freshly ground black pepper, to taste
Instructions: Line a baking sheet with paper towels. Place sliced eggplants on the prepared baking sheet and pat them dry. Set aside for 30 minutes.
Spread 1/3 (170 ml) of marinara sauce in the bottom of the slow cooker. Place beaten eggs in a medium bowl. In another medium bowl, combine panko breadcrumbs, garlic powder, and Italian seasoning. Sprinkle with salt and black pepper and mix well.
Dip each piece of eggplant in eggs then dredge in bread crumbs, then lay in one layer into the pot. Top with more marinara sauce and sliced Mozzarella cheese. Repeat layers 2 more times.
Close the cooker and cook on high-heat setting for 4-5 hours.
Turn off the slow cooker and open the lid. Carefully remove cooked eggplants from the pot and transfer to a serving plate. Sprinkle with grated Parmesan cheese. Serve over cooked linguine.
Are you looking for more healthy and delicious recipes? Try to prepare Slow Cooker Spaghetti Squash Parmesan
Ingredients
- 2 1/2 tablespoons (35 ml) olive oil
- 1 medium yellow onion, peeled and chopped
- 3 large cloves garlic, peeled and minced
- 2 pounds (960 g) eggplants, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 5 oz (150 g) fresh baby spinach leaves
- 1 1/2 cups (375 ml) reduced-sodium vegetable broth
- 1 1/4 cups (300 ml) shredded Mozzarella cheese
- 1/4 cup (60 ml) shredded Parmesan cheese
- 1/2 pound (240 g) uncooked linguine
- chopped fresh basil, for garnish
Instructions
In a large nonstick skillet, heat the olive oil over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened, for about 2 minutes. Stir in minced garlic and cook for a further 30 seconds.
Stir in cubed eggplants, salt, and red pepper flakes. Cook, stirring occasionally, until eggplants are tender, for about 7-8 minutes.
Stir in baby spinach leaves and continue cooking until it wilted. Remove the eggplant mixture from the skillet and transfer to a medium bowl. Set aside.
In the same skillet, combine vegetable broth and uncooked linguine. Stir well to combine. increase heat to high and bring the mixture to a boil, then reduce heat to low, cover and simmer until linguine is tender and almost all liquid is absorbed, for about 10-12 minutes.
Open the lid and sprinkle with Mozzarella and Parmesan cheese. Recover the skillet and continue cooking for a further 3-5 minutes.
Top with cooked eggplant mixture, then sprinkle with chopped fresh basil. Serve hot.
