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Slow Cooker Eggplant Parmesan

Wendy Polisi
  • 505 minutes
  • Serves 12

INGREDIENTS

1

Basil, fresh

4

lbs Eggplant

3

Eggs, large

4 cups

Marinara sauce

2 tsp

Italian seasoning

1 tbsp

Salt

1 1/2 cups

Breadcrumbs, gluten free

1/4 cup

Milk

3 oz

Parmesan cheese or vegan parmesan

16 ounces mozzarella cheese (sliced or shredded Daiya)