Slow Cooker Eggplant Parmesan

• Vegetarian

• Produce

  • 4 lbs Eggplant

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 4 cups Marinara sauce

• Baking & Spices

  • 1 tbsp Salt

• Bread & Baked Goods

  • 1 1/2 cup Breadcrumbs, gluten free

• Dairy

  • 1/4 cup Milk
  • 16 oz Mozzarella cheese
  • 3 oz Parmesan cheese or vegan parmesan

Found on wendypolisi.com

Description

Ingredients

• 4 pounds of 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

Directions

• 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.

Nutrition