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Ingredients
- 1 medium eggplant, sliced 1/4-inch
- 1 medium zucchini, sliced 1/4-inch
- salt
- 2 eggs
- seasoned breadcrumbs
- tomato sauce
- ricotta cheese
- mozzarella cheese
- parmesan cheese, grated
Preparation
Step 1
Salt and drain eggplant to remove bitterness for 1 hour. Rinse and pat dry.
Beat eggs. Dip vegetable slices in egg and then into seasoned breadcrumbs. Set aside.
Place a thin layer of tomato sauce on the bottom of a slow cooker. Begin layering vegetable slices, tomato sauce and ricotta cheese alternating until you end with tomato sauce on top. Top with mozzarella. Cook for 4-5 hours.
Top with parmesan.