Crock Pot Eggplant Parmesan
Crock Pot Eggplant Parmesan features tender eggplant slices layered with rich marinara sauce and a trio of cheeses.
Ingredients
- 2 tbsp fresh basil plus more for garnish
- 1 cup shredded parmesan cheese
- 1 tbsp coarse salt
- 1.5 cups shredded mozzarella cheese
- 3 medium eggplants washed
- ½ tbsp table salt
- 2 8 oz fresh mozzarella cheese balls
- 3 cups marinara sauce divided
- 1 cup vegetable oil
- ½ tbsp black pepper
Instructions
- Cut eggplants into ½-inch thick round slices.
- Arrange on baking sheet covered with parchment paper.
- Sprinkle half of course salt on eggplant slices, flip and sprinkle remaining salt.
- Let sit 30 minutes. Rinse and pat dry.
- Add 1/2 cup sauce to bottom of crock pot.
- Layer eggplant, sauce then cheese until you have used all ingredients.
- Cook on low for 8 hours or high for 5 hours.