Chicken & Eggplant Parmesan Crockpot

1 eggplant sliced
3 chicken breasts
1 jar of marinara sauce
Parmesan Cheese
1.5 cups whole-wheat crackers (crushed)
1 large egg
3 tablespoons of heavy whipping cream.

Slice chicken breasts into halves and then half again, lengthwise to get four æ-inch slices.
In a bowl, combine eggs, salt and pepper. Place cracker crumbs in a separate bowl or plate. Dip chicken in egg and then coat in bread crumbs.
In a skillet, heat oil and butter on stovetop set to medium heat, and brown chicken breast. Remove chicken and set aside on a separate plate. Drain oil and place chicken in stoneware in slow cooker heating base.
Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and then a layer of sauce. Next, add chicken and then layer with Parmesan cheese and sauce. Pour remaining sauce on top.
Place stoneware in slow cooker heating base, cover, and

Serving Size: 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user BIZA2004.