Slow-Cooker Eggplant Parmesan

Ingredients

2 large eggplants (about 2 lb. total), peeled and sliced into 1/3-inch rounds Salt 1 1/4 cups marinara sauce 3 large eggs, lightly beaten 1 1/2 cups seasoned bread crumbs 2 cups shredded mozzarella 1/4 cup chopped fresh basil

Preparation

1. Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry.

2. Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant and cheese, ending with cheese (about 4 layers), filling cooker 2/3 full.

3. Cover and cook on low until eggplant is soft and cheese has melted, 4 to 6 hours. Spoon onto plates, sprinkle with basil and serve.

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