Slow Cooker Eggplant Parmesan

Print Recipe
Slow Cooker Eggplant Parmesan
Eggplant Parmesan
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Eggplant Parmesan
Instructions
  1. Peel eggplant and cut into ⅓ 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 ½ 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 ⅓ of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times.
  4. Cook on low for eight hours.
Recipe Notes

A super tasty way to eat eggplant. This is a Wendy Polisi recipe I found here.

Subscribe

GMOS

 Subscribe to our newsletter and never miss a recipe!  

 Sign up now and receive our FREE E-Book The No Nonsense Guide To the Truth about GMO's.

Check your inbox or spam folder now to confirm your subscription to receive our free E-Book.