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Slow-Cooker Eggplant Parmesan

Wednesday, July 11, 2018 Add Comment Edit

INGREDIENTS

2 large eggplant, sliced into 1/2" coins
2 eggs, lightly whisked
1 c. panko bread crumbs
1 tsp. garlic powder
1 tsp. Italian seasoning
2 c. marinara
12 oz. mozzarella cheese, sliced
1/2 c. grated Parmesan
Fresh basil, for garnish
kosher salt
Freshly ground black pepper

DIRECTIONS
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