Eggplant Parmesan

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2 large eggplant, sliced into 1/2" coins

2 eggs

1 c. panko bread crumbs

1 tsp. garlic powder

1 tsp. Italian seasoning

2 c. marinara

12 oz. mozzarella cheese, sliced

1/2 c. grated parmesan

fresh basil, for garnish

kosher salt

freshly ground black pepper


1. Place eggplant on paper towel-lined baking sheet 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. In a medium bowl, whisk eggs. In another medium bowl, whisk together 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.

2. 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 to 5 hours. Sprinkle with Parmesan and garnish with basil.

Bon Appetit!

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