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Slow-Cooker Eggplant Parmesan

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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