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Goodbye Oven, Hello Crockpot: 45 Slow Cooker Recipes for Summer

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Gourmandize
Slow Cooker Eggplant Parmesan 15/45

© Wendy Polisi

Slow Cooker Eggplant Parmesan

The dense “meaty” texture of eggplant makes it your secret ally when feeding vegetarian food to people who usually prefer meat. In this great recipe, rounds of eggplant are dipped in a cheesy, breadcrumb batter before being layered in the cooker with lots of sauce and mozzarella cheese.


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Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!