Slow Cooker Eggplant Parmesan

easy Peasy...And Delicous!

INGREDIENTS

2 eggplants, sliced into 1/2" pieces

2 eggs, lightly whisked

1 cup panko bread crumbs

1 tsp garlic powder

1 tsp Italian seasoning

2 cups marinara sauce

Parmesan Cheese (to sprinkle on top)

Fresh basil, for garnish

Salt and Pepper

DIRECTIONS

Place eggplant on tea towel and sprinkle each piece with salt. Let sit for 30 minutes and pat dry. 

Spread about a third of the sauce in the bottom of a slow cooker. Combine panko bread 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. Repeat layers 2 more times. Sprinkle Parmesan cheese on top. Cook on low for 6-7 hours. 

Garnish with basil.