SLOW COOKER-CROCKPOT EGGPLANT PARMESAN

Ingredients

• 2 large eggplants (about 2 pounds total), peeled and cut into 1/3-inch slices

• Salt

• 1 1/4 cups marinara sauce

• 3 large eggs, lightly beaten

• 1 1/2 cups seasoned breadcrumbs

• 2 cups shredded or shredded mozzarella

• 1/4 cup chopped fresh basil

Preparation:

Step 1 Sprinkle the eggplant on both sides with salt, place on paper towels, and let rest for 20 minutes. Rinse; dry. Step 2 Spray the inside of the slow cooker with cooking spray. Spread 1/4 cup marinara over the bottom. Dip the eggplant in the egg, then coat with breadcrumbs. Place a layer of eggplant on top of the sauce. Top with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant, and cheese, finishing with cheese (about 4 layers), filling the pot 2/3 full.

Step 3 Cover and simmer until the eggplant is tender and the cheese is melted, 4 to 6 hours. Divide among plates, sprinkle with basil, and serve.