Slow Cooker Eggplant Parmesan


4 pounds of eggplant
1 tablespoon salt
3 large eggs
1/4 loving cup milk of choice
1 1/2 loving cup gluten costless breadcrumbs
3 ounces Parmesan cheese or vegan Parmesan
2 teaspoons Italian seasoning.
4 cups marinara sauce
16 ounces mozzarella cheese, sliced or shredded Daiya

  1. Peel eggplant too cutting into 1/3 inch rounds. Layer inward a colander, sprinkling each layer amongst salt. Allow to sit down for thirty minutes too and thus pat dry. (If you lot aren’t a fan of tabular array salt you lot tin rinse too pat.)
  2. Spread 1/2 loving cup of sauce inward the bottom of the ho-hum cooker.
  3. Whisk together the eggs too milk inward a shallow bowl. Stir together breadcrumbs, Parmesan cheese too Italian seasoning inward a carve upward bowl. Dip eggplant inward egg mixture too and thus inward the breadcrumbs. Layer 1/3 of the slices inward the ho-hum cooker. Top amongst ane loving cup sauce too mozzarella cheese. Repeat layers 2 to a greater extent than times. Cook on depression for 8 hours.

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