Ingredients List
- 2 eggplant, sliced
- 2 lightly whisked eggs
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups marinara
- 12 ounces sliced mozzarella cheese
- ½ cup grated Parmesan cheese
- Kosher salt
- Ground black pepper
- Fresh basil, as a garnish
Method
Slice the eggplant into 1/2-inch coins, and then place them on a baking sheet lined with paper towels. Sprinkle with kosher salt, and allow them to sit for around 30 minutes. Pat them dry.
Spread the marinara in the bottom of the slow cooker. Mix together the breadcrumbs, garlic powder, Italian seasoning, salt, and pepper in a bowl. In another bowl, whisk the eggs. Dip the eggplant coins into the eggs, and then into the breadcrumbs. Position them in an even layer on top the marinara sauce in the slow cooker. Add more marinara sauce over the coins, and then add a layer of mozzarella cheese. Continue layering until you run out of ingredients. Cook on high for 4 to 5 hours or until done. Sprinkle with the Parmesan cheese and garnish with fresh basil.
