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Slow Food, Slow Cooking….

Posted in Facts, Features, recipes, and Uncategorized

By now everyone knows that I am a proponent of the Slow Food and eating foods in a slower pace.

But there is also slow cooking in a slow cooker that  provides a perfect way for anyone that works a full day- to come home to a freshly prepared meal. And it is so easy you can use today’s leftover to make tomorrow’s stew. Use leftover meats, vegetables some seasonings and spices, broth and you have a meal-easy to prepare and ready when you get home.

 When looking for a slow cooker shop for one that is at least 5 quarts. If you are going to cook soups and casseroles be sure to choose  a model with a low heat setting.
One of my favorite dishes that can also be made in a slow cooker is a version of Eggplant Parmigiana.

Get your ingredients ready the night before. Prepare the ingredients in the morning before you head off to work and you will come home to a kitchen filled with the fragrance of eggplant parmigiana.

You can find slow cookers online. And if  you would like to transport your eggplant after cooking there are slow cookers that can do both-cook the food and transport it-perfect for picnics. Eggplant parmigiana is a typical summer picnic or beach food in Italy.

Eggplant Parmigiana (Slow Cooker version)

*       4 eggplants

*1/2 cup parmigiana-reggiano cheese -freshly grated

*4 cups of tomatoes-canned or fresh

*3 tblsps extra virgin olive oil

*2 cloves fresh garlic, peeled

*2 lbs mozzarella cheese sliced

*1/3 cup Italian flavored brad crumbs

*3 fresh basil leaves

Slice eggplant slices to 1/2 inch thick. Warm olive oil in sucepan and saute eggplant o nboth sides for 1 minute. Place on paper towels when finished. In  slow cooker, drizzle 1 tblsp olive oil on bottom, then 1/4 cup tomatoes, tehn place 1 layer of eggplant, sprinkle with bread crumbs, parmigiano reggiano cheese, top with layer of mozzarella cheese, spoon sauce on top and then top with another layer of eggplant ,repeat till finished and top last layer with tomato sauce parmigiano-reggiano cheese, mozzarella cheese, add sauce. Top with 3 fresh basil leaves. Cook on low in your slow cooker.


For more recipes get the best selling book The Basic Art of Italian Cooking at and receive $5 off retail price.

Ciao for now!

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Designed by Brian Hanshaw

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