99 Dinner Ideas for When You Don't Know What to Make
© 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 slow cooker with lots of sauce and mozzarella cheese.
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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!