I love Italian food,
seriously, I do…
but it’s not always crockpot friendly.
But this, this is crockpot friendly,
much easier than the non-crockpot version,
and was well received by the family!
And served over linguini with a little extra sauce and parmesan… yeah… I am salivating thinking about seconds!
Crockpot Eggplant Parmesan
- 2 large eggplants, peeled and sliced 1/4 inch thick
- 2 eggs
- 1/4 cup milk
- 2 cups bread crumbs
- 1/4 cup shredded parmesan cheese
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese
Mix eggs and milk together until well blended. In a second bowl, combine bread crumbs and parmesan cheese. Pour about 1/4 cup of marinara sauce in bottom of crock (enough to cover the bottom). Dip an eggplant slice in the egg milk mixture and then in the bread crumb mixture and layer in crock pot. Top with 1 cup of marinara and 1 cup of mozzarella. Repeat these layers until you are our of ingredients. Cook on high for 4-5 hours or low for 7-8. Serve over linguini with crusty french bread to soak up all that sauce.