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Slow Cooker Eggplant Parm
Ingredients
  • 2 large eggplants, (about 2 ½ pounds total)
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1½ tsp garlic powder
  • 1 tsp dried oregano
  • 24 oz jar marinara
  • 2 ½ cups part skim shredded mozzarella cheese
  • subheading: Walnut Breadcrumbs:
  • 1 heaping cup walnuts, crushed in a zip-top bag
  • 1 cup Panko breadcrumbs, preferably whole grain
  • 1 to 2 tablespoons dried basil
  • ½ cup grated parmesan
  • ½ tsp each black pepper
  • 1 ½ tsp garlic powder
Steps
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