Scalloped Eggplant (Slow Cooker)
Equipment
Ingredients
- 1 large egg plant, peeled and diced
- 1 small onion, minced
- 1½ Cup saltine crackers, crushed
- 2 tsps baking powder
- 2 Tbsps butter, melted
- 2 large eggs
- salt, to taste
- pepper, to taste
- evaporated milk, enough to moisten
- parm or mozarella cheese, grated (optional)
Instructions
- In saucepan, boil water. Enough to cover and cook eggplant. Cook until tender.
- Drain
- Mix all ingredients, except cheese, and combine with eggplant
- Place eggplant into slow cooker. (You may want to prepare slow cooker with cooking spray, oil, or butter so the eggplant doesn't stick.)
- Sprinkle cheese over top
- Place lid on slow cooker
- Cook on low 4 hours (up to 8)
- High settings will take 1½ - 2 hours
- Serve with your choice of main dish