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Slow-Cooker Eggplant Parmesan

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Slow-Cooker Eggplant Parmesan


2 large eggplants (about 2 pounds total), peeled and cut into 1/3-inch thick circles
1 ¼ cups marinara sauce
3 large eggs, lightly beaten
1 ½ cups seasoned breadcrumbs
2 cups shredded mozzarella
¼ cup chopped fresh basil

To make

After a little preparation in the morning, you can prepare a delicious lean eggplant dish with parmesan cheese in a slow cooker for dinner.
Sprinkle the eggplant on both sides with salt, place on paper towels and let stand for 20 minutes. Rinse; pat dry.Mist up the inside of the slow cooker with cooking spray. Place 1/4 cup marinara on the bottom. Dip eggplant in egg, then sprinkle with breadcrumbs. Layer the eggplant on top of the sauce. Drizzle with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Lay out the sauce, eggplant and cheese in layers, finishing with the cheese (about 4 layers), filling the mold 2/3 full.Cover and cook over low heat until the eggplant is tender and the cheese is melted, 4 to 6 hours. Spoon into plates, sprinkle with basil, and serve.
  Views: 21
  Published: 11/20/2023 7:51 PM

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