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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
Instructions
source:https://wendypolisi.com
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
- 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.)
- Spread 1/2 cup of sauce in the bottom of the slow cooker.
- 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.
