Ingredients:

  • 2 medium eggplants (about 1.5 pounds or 680 grams)
  • 1 teaspoon salt (5 grams)
  • 2 cups marinara sauce (about 480 mL)
  • 1 teaspoon dried oregano (2 grams)
  • 1 teaspoon garlic powder (3 grams)
  • 2 cups shredded mozzarella cheese (about 8 ounces or 225 grams, plus more for topping)
  • 1 cup grated Parmesan cheese (about 100 grams)
  • Fresh basil or parsley, chopped (optional)

Instructions:

  1. Slice the eggplants into 1/4-inch rounds. Sprinkle salt over slices and let sit for 30 minutes to remove bitterness; rinse and pat dry.
  2. Grease the slow cooker with cooking spray or olive oil. Spread a thin layer of marinara sauce on the bottom. Layer 1/3 of the eggplants, then 1/3 of the marinara, followed by 1/3 of the mozzarella and Parmesan. Repeat layers two more times, finishing with cheese on top.
  3. Cover and cook on low for 4 hours or high for 2 hours. Check for doneness; cheese should be bubbly and golden.
  4. Let the dish sit for 10 minutes before serving. Garnish with fresh basil or parsley if desired.