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home > recipes > vegetables > slow cooker eggplant parmesan
2 eggplants, sliced into 1/2-inch rounds 1/2 cup seasoned dried bread crumbs 1/2 cup grated Parmesan cheese 1 24-ounce jar marinara sauce 12 ounces reduced-fat mozzarella cheese, thinly sliced sliced fresh basil leaves 1. Coat slow cooker with nonstick cooking spray. Layer in 1/2 each of the eggplant slices, bread crumbs, Parmesan cheese, sauce and mozzarella. Repeat, making 2 layers total. 2. Cover. Cook on low for 5 hours. 3. Let sit 30 minutes. Serve sprinkled with basil.

Slow Cooker Eggplant Parmesan


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keyword: cooker
keyword: eggplant
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ethnicity: italian
recipes for vegetables
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(posted December 10, 2007)

2 eggplants, sliced into 1/2-inch rounds
1/2 cup seasoned dried
bread crumbs
1/2 cup grated
Parmesan
cheese
1 24-ounce jar
marinara
sauce
12 ounces reduced-
fat mozzarella
cheese, thinly sliced
sliced fresh
basil leaves

1.
Coat slow cooker with nonstick cooking spray. Layer in 1/2 each of the eggplant slices,
bread crumbs, Parmesan cheese, sauce and mozzarella. Repeat, making 2 layers total.

2. Cover. Cook on low for 5 hours.

3. Let sit 30 minutes. Serve sprinkled with
basil.


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