Peel each eggplant and then slice into 1/2" thick slices. Salt each side of each piece of eggplant and set in a casserole dish to "sweat" out the moisture for 30 mins.
After 30 mins. pat each piece of eggplant dry with paper towel.
Spray your slow cooker insert!
Dip 3-4 pieces of eggplant into the eggs and then into the bread crumbs. Make a layer on the bottom of the slow cooker insert, then spread some of the Marinara on top and then sprinkle some of the Mozzarella. Sprinkle pepper and basil on top as well.
Create 2-3 more layers this way and end with the Mozzarella, pepper and basil on top.
Cook on LOW for 4-5 hours. Serve with pasta and extra Marinara Sauce if you would like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 17 (94%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 18
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