Gluten Free Slow Cooker Eggplant Parmesan

Regularly, I make it just four or five times each year, since… it’s a procedure. One that I don’t especially appreciate.

My conventional formula requires either preparing or singing the eggplant before it goes into the dish. There are hardly any things that I detest more than remaining over a hot oven singing.

I love my moderate cooker, so half a month back when he requested it, I began thinking – would it be conceivable to make Eggplant Parm that taken after my customary dish in my moderate cooker?

Eggplant Parmesan

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Recipe by wendypolisi Course: MainCuisine: ItalianDifficulty: Easy


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Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness.


  • 4 pounds eggplant

  • 1 tablespoon salt

  • 3 large eggs

  • 1/4 cup milk of choice

  • 1 1/2 cup gluten free breadcrumbs

  • 3 ounces vegetarian Parmesan cheese or vegan Parmesan

  • 2 teaspoons Italian seasoning make sure it is gluten free

  • 4 cups marinara sauce use a low-sugar brand like Rao’s

  • 16 ounces mozzarella cheese sliced or shredded Daiya

  • fresh basil for topping


  • Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry. (If you aren’t a fan of salt you can rinse and pat.)
  • Spread 1/2 cup of sauce in the bottom of the slow cooker.
  • Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
  • Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
  • If desired, top with fresh basil leaves.


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