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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.

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Servings: 6

Prep Time: 00:10

Cook Time: 05:00

Main Ingredients

2

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

kosher salt

freshly ground black pepper

Preparation

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.

4

  1. 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.

5

  1. Repeat layers 2 more times. Cook on high for 4-5 hours.

6

  1. Sprinkle with Parmesan and garnish with basil.

Additional Notes

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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