Slow Cooker Eggplant Parmesan
Servings: 6-8 comfort-seeking souls
Ingredients:
– 3 medium-sized (as honest as a day’s work) eggplants, sliced into 1/2-inch rounds
– 2 cups of your favorite marinara sauce, like a hug in a jar
– 2 cups shredded mozzarella cheese, as generous as a neighbor’s smile
– 1 cup freshly grated Parmesan cheese, sharp as a well-kept farm fence
– 1 cup Italian breadcrumbs, seasoned to taste, like whispers of the old country
– 1/2 cup all-purpose flour, for dredging
– 3 large eggs, beaten like a sunrise symphony
– 1/4 cup fresh basil leaves, torn, for garnish and grace
– Olive oil, for drizzling
– Salt and pepper, to season the journey
– 2 cups of your favorite marinara sauce, like a hug in a jar
– 2 cups shredded mozzarella cheese, as generous as a neighbor’s smile
– 1 cup freshly grated Parmesan cheese, sharp as a well-kept farm fence
– 1 cup Italian breadcrumbs, seasoned to taste, like whispers of the old country
– 1/2 cup all-purpose flour, for dredging
– 3 large eggs, beaten like a sunrise symphony
– 1/4 cup fresh basil leaves, torn, for garnish and grace
– Olive oil, for drizzling
– Salt and pepper, to season the journey
