Slow-Cooker Eggplant Parmesan Recipes

Ingredients:

• 2 large eggplants (about 2 lb. total), peeled and sliced into 1/3-inch rounds
• Salt
• 1 1/4 cups marinara sauce
• 3 large eggs, lightly beaten
• 1 1/2 cups seasoned bread crumbs
• 2 cups shredded mozzarella
• 1/4 cup chopped fresh basil

Slow-Cooker Eggplant Parmesan • Yield: 6 servings
Ingredients:

• 2 large eggplants (about 2 lb. total), peeled and sliced into 1/3-inch rounds
• Salt
• 1 1/4 cups marinara sauce
• 3 large eggs, lightly beaten
• 1 1/2 cups seasoned bread crumbs
• 2 cups shredded mozzarella
• 1/4 cup chopped fresh basil

Slow-Cooker Eggplant Parmesan Nutrition Facts:
• Diet:
• Calories: 101.60
• Fat: 80.30
• Carbs: 76.05
• Protein: 108.40
• Cholesterol: 247.19
• Calcium: 173.53
• Sodium: 217.24

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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