Eggplant Parmesan For the Slow Cooker Recipe

Preheat the slow cooker on high heat.

In a shallow dish, combine breadcrumbs, grated Parmesan cheese, salt, and pepper.

Dip each eggplant slice into the breadcrumb mixture, pressing firmly to adhere.

Layer half of the eggplant slices in the bottom of the slow cooker.

Spread half of the marinara sauce on top of the eggplant.

Sprinkle half of the shredded mozzarella cheese and half of the chopped basil over the sauce.

Repeat with another layer of eggplant, marinara sauce, mozzarella cheese, and basil.

Cover the slow cooker and cook on high heat for 4 hours or until the eggplant is tender.

Serve hot and enjoy!