Slow-Cooker Eggplant Parmesan

Slow-Cooker Eggplant Parmesan

Perfect eggplant parm without the hassle of frying!
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Prep Time 40 minutes
Cook Time 4 hours 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large eggplant sliced into 1/2" coins
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 cups marinara
  • 12 oz mozzarella cheese sliced
  • 1/2 cup Parmesan grated
  • Kosher salt
  • Freshly ground black pepper

Method
 

  1. Place eggplant on paper towel-lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.
  2. Spread about a third of the sauce in the bottom of a slow cooker. In a medium bowl, whisk eggs. In another medium bowl, whisk together panko bread crumbs, garlic powder, and Italian seasoning. Season with salt and pepper. 
  3. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4 to 5 hours.
  4. Sprinkle with Parmesan and garnish with basil.