Slow-Cooker Eggplant Parmesan


  • ¼ cup chopped fresh basil
  • 2 cups shredded mozzarella
  • 1 ½ cups seasoned bread crumbs
  • 3 large eggs, lightly beaten
  • 1 ¼ cups marinara sauce
  • Salt
  • 2 large eggplants (about 2 lb. total), peeled and sliced into 1/3-inch rounds

1. Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry. 2. Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top ...

View full recipe at SpringPad


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