Slow Cooked Italian Aubergine 'parmigiana Style' Recipe

Cooking Instructions

1. 1

   Prepare the Aubergines

   Slice the aubergines into 1/2 inch thick slices. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.

2. 2

   Sauté the Aubergines

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the aubergine slices in batches and sauté until golden brown on both sides. Set aside.

3. 3

   Make the Tomato Sauce

   In the same skillet, add the remaining olive oil and minced garlic. Sauté until fragrant. Add the Datterini tomatoes, balsamic vinegar, salt, and pepper. Cook until the tomatoes soften and create a sauce, about 10-15 minutes.

4. 4

   Layer the Dish

   In a slow cooker, layer the sautéed aubergines, tomato sauce, mozzarella, and fresh basil. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and a sprinkle of Parmesan cheese on top.

5. 5

   Slow Cook

   Cover and set the slow cooker on low heat. Cook for 4-5 hours until everything is well combined and the cheese is melted and bubbly.

6. 6

   Serve

   Once done, let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.