Slow Cooker Red Pepper and Eggplant Parmesan

Ingredients

• 2 large eggs
• ¼ cup 2% milk
• 1 cup panko or regular bread crumbs
• ⅓ cup grated Parmesan or Pecorino Romano cheese (about 1½ ounces), divided
• ¼ teaspoon black pepper
• 1 (1-pound) globe eggplant, stemmed and cut into ½-inch rounds
• 1 (28-ounce) can or jar low-sodium marinara or tomato sauce
• 3 red bell peppers, seeded and cut into 2-inch strips
• 2 cups shredded mozzarella cheese (about 8 ounces)
• ¼ cup fresh basil leaves (8 to 10 leaves), torn

Instructions

1. 1Whisk the eggs and milk together in a wide, shallow bowl. In a separate shallow bowl, combine the panko, one-quarter cup of the Parmesan cheese, and the black pepper.
2. 2Dip each slice of eggplant first into the egg wash to coat both sides, then press it into the panko mixture until fully covered. Set the breaded eggplant aside on a plate.
3. 3Spread a thin layer of marinara sauce across the bottom of a 6-quart slow cooker. Arrange one-third of the breaded eggplant slices over the sauce, overlapping them slightly.
4. 4Add one-third of the red bell pepper strips over the eggplant. Pour one-third of the remaining marinara sauce on top, then sprinkle with two-thirds of a cup of mozzarella cheese. Repeat this entire layering process two more times.
5. 5Secure the lid and cook on high for 4 hours, or on low for 8 hours, until the peppers are completely tender and the sauce is bubbling. Garnish each serving with the remaining Parmesan cheese and fresh torn basil.

Nutrition

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