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Recipe Source: cdkitchen.com
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Eggplant Parmesan
Category: crockpot
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Serves/Makes: 4
Ready in: 2-5 hrs
- 2 small eggplants, sliced into 1/2-inch rounds
- 1/2 cup seasoned dried bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 jar (24 ounce size) marinara sauce
- 12 ounces shredded reduced-fat mozzarella cheese
- sliced fresh basil
Grease the inside of the crock pot. Place a layer of half of the eggplant slices, sprinkle with half of the breadcrumbs, half of the parmesan, half of the marinara sauce, and half of the mozzarella. Repeat the layers. Cover the crock pot and cook on low for 2-3 hours or until the eggplant is tender. Turn off the heat and let stand for 10 minutes before serving. Sprinkle with basil just before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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