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 Daiya
- 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.
Original Recipes visit: Slow Cooker Eggplant Parmesan @ wendypolisi.com