- 4 pounds eggplant
- 1 tablespoon salt
- 3 large eggs
- 1/4 cup milk of choice
- 1 1/2 cup gluten free breadcrumbs
- 3 ounces Parmesan cheese or vegan Parmesan
- 2 teaspoons Italian seasoning
- 4 cups marinara sauce
- 16 ounces mozzarella cheese sliced or shredded Daiya
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.
Come on in—the weights are READY!! Power Strength today in the Octane Studio at Fuel Fitness 12:10 – 12:50. You won’t regret it. Bring your guts and glory!