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Slow-Cooker Eggplant Parmesan

Lauren Miyashiro
  • 250 minutes
  • Serves 6

INGREDIENTS

1

Basil, Fresh

2

Eggplant, large

1 tsp

Garlic powder

2

Eggs

2 cups

Marinara

1

Black pepper, Freshly ground

1 tsp

Italian seasoning

1

Kosher salt

1 cup

Panko bread crumbs

12 oz

Mozzarella cheese

1/2 cup

Parmesan, grated