Slow cooker eggplant parm (Day 59)

Slow Cooker Eggplant Parmesan - This Gluten Free Crockpot Eggplant Parmesan is perfect for easy entertaining!

Ingredients

  • 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

InstructionsP

  1. 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.)
  2. Spread 1/2 cup of sauce in the bottom of the slow cooker.
  3. 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!


#fitness #motivation #workout #gym #bodybuilding #muscle #gymmeme #muscle #gymmeme

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s