Slow Cooker Eggplant Parmesan
• 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
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.
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