Eggplant parmigiana in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Cut the eggplant into circles, spread on a paper towel, sprinkle with salt and leave for 40 minutes. Then fry on both sides in a slow cooker or in a frying pan

2. Step 2:

   

   Finely chop the onion

3. Step 3:

   

   Fry the onion

4. Step 4:

   

   Finely chop the tomatoes

6. Step 5:

   

   Add tomatoes, basil, salt to the fried onion and squeeze out the garlic there. Simmer for 10-15 minutes

7. Step 6:

   

   Grate the parmesan on a fine grater, and cut the mozzarella into circles

8. Step 7:

   

   We put it in a slow cooker in layers. First eggplant, then tomatoes, mozzarella and parmesan. Next, the layer is repeated and the last one is sprinkled with parmesan. We put on the baking mode for 20 minutes. It can be baked in a mold, in the oven also for 20 minutes. Bon appetit!))