Prep Time
25 Mins
Stand Time
20 Mins
Cook Time
6 Hours
Yield
Serves: 6
Photo: Antonis Achilleos; Styling: Gerri Williams for James RepsĀ 

How to Make It

Step 1

Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry.

Step 2

Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant and cheese, ending with cheese (about 4 layers), filling cooker 2/3 full.

Step 3

Cover and cook on low until eggplant is soft and cheese has melted, 4 to 6 hours. Spoon onto plates, sprinkle with basil and serve.

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