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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
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

Mist the inside of the slow cooker with olive oil spray. Spread ½ cup marinara sauce on the bottom. Add a layer of eggplant rounds, enough to cover the bottom, some overlap is fine. Scatter ½ cup of walnut breadcrumbs over the eggplant. Distribute ¼ cup marinara sauce over the crumbs, followed by ¾ cup shredded mozzarella cheese. Repeat this sequence (eggplant, walnut breadcrumbs, marinara sauce, mozzarella cheese) for two more layers. You will have a total of three delicious layers. Reserve the remaining breadcrumbs for sprinkling on the finished dish right before serving.

Cover with lid and cook on high for 3 ½ – 4 hours. Machines will vary, so check after 3 hours to see if your eggplant is tender (cut through the stack using a sharp knife). If it still feels somewhat tough, cook for another 30 minutes and repeat the test.

When it’s done, allow to sit uncovered for about 20 minutes to set. Transfer to plates and sprinkle the rest of the walnut breadcrumbs on top as garnish.