Crock Pot Eggplant Parmesean
Ingredients
- 3 large eggs
- ⅓ cup prepared pesto
- ¼ cup whole milk
- 1-½ cups plain bread crumbs
- ¼ cup, plus 2 tbsp. grated Parmesan cheese
- 4 cups spicy pasta sauce
- 2 medium eggplants, peeled and cut into 1/2-inch rounds
- 1 8-ounce package Italian cheese blend
- 1-pound spaghetti
- 2 tbsp. olive oil
- Fresh basil, optional
Instructions
- In a medium bowl, whisk eggs, pesto and milk.
- In a second bowl, toss bread crumbs and 1/4 cup of Parmesan cheese.
- Set aside 1/2 cup of the sauce.
- Coat the crock pot bowl with non-stick cooking spray.
- Spoon 1/2 cup of the sauce on bottom of the crock pot.
- Dip each eggplant slice in the egg mixture, then breadcrumb mixture; place on a cutting board.
- Layer one-third of the eggplant slices into crock pot; about 8 pieces.
- Top with 1 cup sauce and 2/3 cup Italian cheese blend; repeat twice.
- Cover and cook on low for 5-1/2 to 6 hours.
- During last 30 minutes of cooking time, bring a large pot of lightly salted water to a boil.
- Add spaghetti and cook 10 minutes; drain and toss with remaining 2 tbsp. Parmesan cheese and the olive oil.
- Heat reserved sauce gently in microwave or saucepan.
- Serve alongside eggplant and spaghetti; garnish with basil, if using
Notes
Line the crock pot with a disposable liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of the crock pot and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
