This was really good!! I tried it because when I saw the recipe I thought it was weird that you could make this in the crockpot!! The recipe is definetly a make again for my family!
Chicken Parmesan with Eggplant
6 BLSL Chicken Breasts
2 eggs
1 tsp. salt
1 tsp. pepper
1 cup Italian Bread Crumbs
3 Tbs. Olive Oil
3 Tbs. Butter
2 small eggplant sliced 3/4 in thick
20 ounces Tomato Basil Sauce
1 1/2 cups Grated Parmesan
1 cup mozzarella cheese, shredded
Slice chicken breast in half and then in half again. In bowl, combine eggs and salt and pepper. Place bread crumbs in seperate bowl. In skillet heat butter and olive oil. Dip chicken in egg then crumbs, brown on each side in skillet, place on paper towel to drain.
Put a layer of eggplant in crockpot drizzle with sauce sprinkle with parmesan, then layer of chicken, sauce, and parmesan. Make another layer of eggplant, sauce, parmesan then chicken, top this layer with remaining sauce and parmesan . Cook on Low 6 hours or High 2-4 hours.
Top with mozzarella cheese and let melt before serving. I served it with spaghetti noodles.....YUM!
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