Slow Cooker Eggplant Parmesan

Read...

Slow Cooker Eggplant Parmesan

Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 12
Calories 258 kcal
Author Wendy Polisi

Ingredients

  • 4 pounds eggplant
  • 1 tablespoon salt
  • 3 large eggs
  • 1/4 cup milk of choice
  • 1 1/2 cup gluten free breadcrumbs
  • 3 ounces Parmesan cheese or vegan Parmesan
  • 2 teaspoons Italian seasoning
  • 4 cups marinara sauce
  • 16 ounces mozzarella cheese sliced or shredded Daiya

Instructions

  1. Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry. (If you aren’t a fan of salt you can rinse and pat.)
  2. Spread 1/2 cup of sauce in the bottom of the slow cooker.
  3. Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs. Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.

source:https://wendypolisi.com