Slow Cooker Eggplant Parmesan

This slow cooker Eggplant Parmesan will have everyone thinking you spent the entire day slaving away in the kitchen.

Slow Cooker Eggplant Parmesan

Ingredients:

4 pounds of eggplant

1 tablespoon salt

3 large eggs

¼ cup milk

1½ cup breadcrumbs

3 ounces Parmesan cheese

2 teaspoons Italian seasoning.

4 cups marinara sauce

16 ounces mozzarella, shredded

Directions:

Peel eggplant and cut into ⅓ inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry. Spread ½ 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 ⅓ 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.