How to Make Slow Cooker Eggplant Parmesan

Eggplant has a meaty texture, similar to portobello mushrooms, so it's a great choice for meatless mains.

Make a simple tomato sauce with San Marzano tomatoes, onion, and butter, or grab your favorite jarred variety.

Slice eggplant, and peel edges to ensure coating sticks to all sides.

Whisk together milk, eggs, and pesto in a shallow bowl and dip in eggplant slices.

In another bowl, combine bread crumbs and parmesan. Toss dipped eggplant to coat.

Layer sauce, eggplant, and cheese in a slow cooker and cook on low 6 hours.

Serve over spaghetti or your favorite pasta with extra warmed sauce on the side.

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