Delicious Recipes

Directions:

1. Peel eggplant and cut into 1/3 inch rounds. Layer in colander, sprinkle with salt and allow to sit for 20-30 minutes. Pat dry.

2. Spread 1/2 cup of sauce in the bottom of slow cooker.

3. Whisk together eggs and milk in a shallow bowl. Stir together almond flour, parmesan cheese, and seasoning in a separate bowl. Dip egg plant rounds in egg mixture and then coat with almond flour mixture.

4. Layer 1/3 of the breaded eggplant slices in the slow cooker. Cover with cheese and 1 cup of sauce. Repeat layers 2 more times.

5. Cook on low for 8 hours. Top with fresh basil when ready to serve, if desired.

 Tips and Tricks:

• Make this ahead and freeze individual portions that can be easily reheated and eaten on busy nights when there is no time for cooking.
• For extra creaminess, consider layering in some ricotta as well