Slow Cooker Eggplant Parmesan

Ingredients

4 pounds of 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

Instructions

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.