Name: Slow Cooker Eggplant Parmesan
Ingredients: 4 lbs Witten's Eggplant; 1 tbsp salt; 3 large eggs; ¼ cup Milk; 1 ½ cups gluten free breadcrumbs; 3 oz Parmesan cheese; 2 tsp gluten free Italian seasoning; 4 cups marinara sauce (low-sugar brand); 16 oz mozzarella cheese, sliced; fresh basil for topping

4 lbs Witten's Eggplant

1 tbsp salt

3 large eggs

¼ cup Milk

1 ½ cups gluten free breadcrumbs

3 oz Parmesan cheese

2 tsp gluten free Italian seasoning

4 cups marinara sauce (low-sugar brand)

16 oz mozzarella cheese, sliced

fresh basil for topping

Peel eggplant & 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.

Spread 1/2 cup of sauce in the bottom of the slow cooker.
l leaves.

Whisk together the eggs & milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese & 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 & mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.

5. If desired, top with fresh basil leaves.

Ingredients