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Slow Cooker Eggplant Parmesan

 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.