|15 min||6 h||8|
|1 1/2 cup||Bread crumbs, plain|
|1 tsp||Garlic powder|
|1 tsp||Italian herb seasoning, McCormick|
|2 cup, shredded||Mozzarella cheese, partially skimmed|
|2 large egg||Egg white (beaten)|
|1 medium||Zucchini (sliced into 1/4-inch rounds)|
|1 eggplant||Eggplant (sliced into 1/4-inch rounds)|
|1 can (48oz)||Marinara pasta sauce|
In small bowl, mix bread crumbs, garlic powder, and seasoning. Set aside ½ cup of the cheese.
Dip sliced eggplant in egg whites and then in bread crumb mixture. Layer in slow cooker, pouring half of the sauce over the top. Spread evenly and sprinkle with half of the remaining cheese. Repeat next layer using zucchini slices. Top with remaining sauce and cheese.
Cover and cook on low 6 hours. Top with reserved ½ cup of cheese before last 15 minutes of cooking.