Name: Slow-Cooker Eggplant Parmesan
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: 2 large eggplant, sliced into 1/2" coins -; 2 eggs -; 1 c. panko bread crumbs -; 1 tsp. garlic powder -; 1 tsp. Italian seasoning -; 2 c. marinara -; 12 oz. mozzarella cheese, sliced -; 1/2 c. grated Parmesan -; Fresh basil, for garnish -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Eggplant Parmesan

1. 2 large eggplant, sliced into 1/2" coins -

2. 2 eggs -

3. 1 c. panko bread crumbs -

4. 1 tsp. garlic powder -

5. 1 tsp. Italian seasoning -

6. 2 c. marinara -

7. 12 oz. mozzarella cheese, sliced -

8. 1/2 c. grated Parmesan -

9. Fresh basil, for garnish -

10. Kosher salt -

11. Freshly ground black pepper -

How to cook deliciously - Slow-Cooker Eggplant Parmesan

1. Stage

Place eggplant on paper towel-lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.

2. Stage

Spread about a third of the sauce in the bottom of a slow cooker. In a medium bowl, whisk eggs. In another medium bowl, whisk together panko bread crumbs, garlic powder, and Italian seasoning. Season with salt and pepper.

3. Stage

Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4 to 5 hours.

4. Stage

Sprinkle with Parmesan and garnish with basil.