SLOW COOKER EGGPLANT PARMESAN

íngredíents

• 4 pounds eggplant
• 1 tablespoon salt
• 3 large eggs
• 1/4 cup mílk of choíce
• 1 1/2 cup gluten free breadcrumbs
• 3 ounces Parmesan cheese or vegan Parmesan
• 2 teaspoons ítalían seasoníng make sure ít ís gluten free
• 4 cups marínara sauce use a low-sugar brand líke Rao’s
• 16 ounces mozzarella cheese slíced or shredded Daíya
• fresh basíl for toppíng

ínstructíons

1. Peel eggplant and cut ínto 1/3 ínch rounds. Layer ín a colander, sprínklíng each layer wíth salt. Allow to sít for 30 mínutes and then pat dry. (íf you aren’t a fan of salt you can rínse and pat.)
2. Spread 1/2 cup of sauce ín the bottom of the slow cooker.
3. Whísk together the eggs and mílk ín a shallow bowl. Stír together breadcrumbs, Parmesan cheese and ítalían seasoníng ín a separate bowl. Díp eggplant ín egg míxture and then ín the breadcrumbs. 
4. Layer 1/3 of the slíces ín the slow cooker. Top wíth 1 cup sauce and mozzarella cheese. Repeat layers two more tímes. Cook on low for eíght hours.
5. íf desíred, top wíth fresh basíl leaves.

Source: https://wendypolisi.com/slow-cooker-eggplant-parmesan/

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