Categories: Vegetables- Eggplant
Ingredients
- 2 large eggplants
- salt
- 2 eggs, beaten
- 4 1/2 to 5 1/2 cups Italian-seasoned bread crumbs
- 3 cup marinara sauce
- 1 1/2 cup shredded mozzarella
- pepper
- dried crushed basil
- Grated Parmesan cheese
Directions
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Peel eggplant and cut into 1/2-inch thick slices. Salt both sides of each slice and place on a baking rack for 30 minutes. Pat each slice dry with paper towel.
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Coat inside of slow cooker with cooking spray.
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Dip 3 or 4 eggplant slices in beaten eggs and then into bread crumbs. Place in the bottom of slow cooker. Spread with 1 cup marinara sauce on top, then sprinkle with about 1/2 cup shredded mozzarella. Sprinkle pepper and basil on top.
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Repeat to create 2 more layers, ending with mozzarella, pepper and basil; using all the eggplant. Cover and cook 4 to 5 hours on low. Sprinkle Parmesan cheese on top, and serve.