Ingredients

The following ingredients have 4 Servings
  • 4 pounds eggplant
  • 1 tablespoon salt
  • 3 large eggs
  • 1/4 cup milk of choice
  • 1 1/2 cup gluten free breadcrumbs
  • 3 ounces vegetarian Parmesan cheese (or vegan Parmesan)
  • 2 teaspoons Italian seasoning (make sure it is gluten free)
  • 4 cups marinara sauce (use a low-sugar brand like Rao's)
  • 16 ounces mozzarella cheese (sliced or shredded Daiya)
  • fresh basil (for topping)

Instruction

  • Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry. (If you aren’t a fan of salt you can rinse and pat.)
  • Spread 1/2 cup of sauce in the bottom of the slow cooker.
  • Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs. 
  • Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
  • If desired, top with fresh basil leaves.