Slow Cooker Eggplant Chili Recipes

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EGGPLANT CHILI



Eggplant Chili image

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

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 large eggplant, peeled and cubed
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 tablespoon all-purpose flour
2 teaspoons sugar (optional)
1 teaspoon salt (or to taste)
pepper
1 (16 ounce) can kidney beans, undrained

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.

EGGPLANT PARMESAN FOR THE SLOW COOKER



Eggplant Parmesan For the Slow Cooker image

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

4 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2 eggs
⅓ cup water
3 tablespoons all-purpose flour
⅓ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 (32 ounce) jar prepared marinara sauce
1 (16 ounce) package mozzarella cheese, sliced

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

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