Slow Cooker Chicken And Eggplant Parmigiana

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This crockpot parmigiana combines the best of both worlds--breaded chicken and sliced eggplant, topped off with pizza sauce and a two-cheese topping of melted goodness.

photo of Chicken And Eggplant Parmigiana

serves/makes:

ready in:
over 5 hrs

1 review

ingredients

3 chicken breasts
1 small eggplant, sliced
1 egg
1 can (10.5 ounce size) pizza sauce
1 teaspoon salt
6 slices Mozzarella cheese
1/4 teaspoon black pepper
1 cup dry bread crumbs
1/2 cup butter

directions

If using whole chicken breasts, cut into halves.

In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs.

In a large skillet or crockpot with a browning unit, saute chicken in the butter.

Arrange eggplant and the chicken in crockpot (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken.

Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.

added by

gclairefoodie

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

600 calories, 37 grams fat, 24 grams carbohydrates, 43 grams protein per serving.

reviews & comments

Judy REVIEW:
September 15, 2014

excellent! I cut the eggplant into 3/4in slices, dipped into egg and sautÃ©ed a little,then layered in crock as per instruction; after cooking L.5-6h, added mozzeralla and parm. and cooked another 5-10min. This is a real keeper! easy prep, lovely presentation, and delicious!

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