This Gluten Free Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Perfect for easy entertaining!
Prep Time : 25 mins Cook Time : 8 hrs Total Time :8 hrs 25 mins Course: MainCourse Cuisine: Italian Keyword: Italian Servings: 12 Calories: 258kcal
4 pounds of eggplant
1 tablespoon salt
3 large eggs
1/4 cup milk of your choice
1 1/2 cups gluten-free breadcrumbs
3 ounces of parmesan or vegan parmesan
2 teaspoons Italian seasoning make sure it is gluten free
4 cups of marinara sauce use a low sugar brand like Rao’s
16 ounces sliced or grated Daiya mozzarella cheese
fresh basil for coating
1.Peel the eggplants and cut them into 1/3 inch slices. Place in a colander, sprinkle each layer of salt. Leave to stand for 30 minutes then dry. (If you’re not a fan of salt, you can rinse and pat.)
2.Spread 1/2 cup sauce on the bottom of the slow cooker.
3.Whisk eggs and milk together in a shallow bowl. Combine breadcrumbs,Parmesan and Italian seasoning in another bowl. Dip the eggplant in the egg mixture and then in the breadcrumbs.
4.Layer 1/3 of the slices in the slow cooker. Garnish with 1 cup sauce and mozzarella cheese. Repeat the layers two more times. Cook over low heat for eight hours.
5.If desired, garnish with fresh basil leaves.
Calories: 258kcal | Carbohydrates: 23g | Proteins: 16g | Fat: 12g | Saturated fat: 6g | Cholesterol: 75 mg | Sodium: 1380 mg | Potassium: 678 mg | Fiber: 6g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 9.1 mg | Calcium: 317 mg | Iron: 1.7 mg