Chicken & Eggplant Parmesan Crockpot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 eggplant sliced3 chicken breasts1 jar of marinara sauceParmesan Cheese1.5 cups whole-wheat crackers (crushed)1 large egg3 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.
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.
Nutritional Info Amount Per Serving
- Calories: 498.3
- Total Fat: 25.0 g
- Cholesterol: 122.7 mg
- Sodium: 902.5 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 6.1 g
- Protein: 39.5 g
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