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Slow-cooker Healthy Eggplant Parmesan
“Make it rain” is the only appropriate response when asked if you want freshly grated Parmesan cheese.
Prep Time: 00:10
Cook Time: 05:00
2 free-range eggs, lightly whisked
1 c. panko bread crumbs
1 tsp. garlic powder
1 tsp. italian seasoning
2 c. marinara
12 oz. fresh mozzarella cheese, sliced
1/2 c. freshly grated parmesan
fresh, organic basil, for garnish
freshly ground black pepper
1Place eggplant on paper-towel lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.
2Spread about a third of the sauce in the bottom of a slow cooker.
3Whisk together panko brad crumbs, garlic powder and Italian seasoning. Season with salt and pepper.
- 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.
- Sprinkle with Parmesan and garnish with basil.
Make it gluten free: Replace panko bread crumbs with gluten free bread crumbs Make it vegan: Eliminate the mozzarella and Parmesan cheese.
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