The magic behind this recipe is making the stuffing and cooking the eggplant at the same time in the slow cooker.
A cookbook recipe exclusively for All-Access members from One-Pan Wonders
When cooked, eggplants turn rich and creamy, losing the bitterness they have when raw. Italian eggplants, which are slightly smaller than the ubiquitous globe eggplants, are the ideal size and shape for stuffing when halved, and two of them...