Crock Pot Eggplant Parmesan
2 large eggplant, cut into 1/3 inch slices salt
12 slices of provolone cheese
6 cups marinara sauce, bottled or homemade
2 cups Italian bread crumbs
1 cup grated parmesan cheese
5 large eggs, lightly beaten
2 tsp, Italian seasoning
2 tsp. granulated garlic
1/4 cup fresh basil
Spray the crockpot liner with release. Place the sliced eggplant on paper towels and sprinkle, lightly, with salt. Let the eggplant sit for 20 minutes to allow the excess water to drain away.
Next, mix the parmesan cheese with the bread crumbs and set aside. Now, dip the eggplant slices into the egg and then in the seasoned bread crumbs.
Pour about 1 cup of sauce in the bottom of the liner and spread evenly. Place the slices on the sauced bottom of the crockpot liner. Again, spread about 1 cup of sauce over the eggplant. Season, with the Italian seasoning and garlic. Top with provolone cheese and repeat the process, adding additional layers until all of the eggplant has been used. Top the final layer with provolone cheese. Cover the crockpot and cook on low for 6 hours. Serve, with garlic bread and garnish with fresh basil.
Yield: 6-8 servings
Prep time: 25 minutes
Cook time: 6 hours at low setting
Calories: 6 oz. serving: 345