Slow-Cooker Eggplant Parmesan

Slow-Cooker Eggplant Parmesan


Prep time: 

Cook time: 

Total time: 

Serves: 6

You can finally make a stress-free eggplant parm in your slow-cooker.
  • 2 large eggplant, sliced into ½" coins
  • 2 eggs, lightly whisked
  • 1 c. panko bread crumbs
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 2 c. marinara
  • 12 oz. mozzarella cheese, sliced
  • ½ c. grated Parmesan
  • Fresh basil, for garnish
  • kosher salt
  • Freshly ground black pepper
  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. Whisk together panko brad 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 4-5 hours.
  4. Sprinkle with Parmesan and garnish with basil.


How To Make Slow-Cooker Eggplant Parm

You can finally make a stress-free eggplant parm in your slow-cooker.Full recipe:

Julkaissut Delish Maanantaina 4. joulukuuta 2017