Categories: Vegetables- Eggplant

Ingredients

• 2 large eggplants
• salt
• 2 eggs, beaten
• 4 1/2 to 5 1/2 cups Italian-seasoned bread crumbs
• 3 cup marinara sauce
• 1 1/2 cup shredded mozzarella
• pepper
• dried crushed basil
• Grated Parmesan cheese

Directions

1. Peel eggplant and cut into 1/2-inch thick slices. Salt both sides of each slice and place on a baking rack for 30 minutes. Pat each slice dry with paper towel.

2. Coat inside of slow cooker with cooking spray.

3. Dip 3 or 4 eggplant slices in beaten eggs and then into bread crumbs. Place in the bottom of slow cooker. Spread with 1 cup marinara sauce on top, then sprinkle with about 1/2 cup shredded mozzarella. Sprinkle pepper and basil on top.

4. Repeat to create 2 more layers, ending with mozzarella, pepper and basil; using all the eggplant. Cover and cook 4 to 5 hours on low. Sprinkle Parmesan cheese on top, and serve.

Email to a friend | Print this recipe | Back