Eggplant "Parmesean" in Crockpot
- Number of Servings: 6
Ingredients
1 eggplant, sliced but not peeled1 jar of your favorite marinara sauce1/4 cup olive oil1/4 cup bread crumbs2 tsp. italian seasoning1/2 tsp. kosher salt1/4 tsp. ground black pepper1/2 brick feta, crumbled
Slice eggplant, but do not peel. Coat the slices in olive oil and dredge in the bread crumbs. Pour half the marinara sauce in the bottom of the crockpot. Stagger the slices of eggplant then pour the rest of the sauce over the eggplant, crumble feta on top. Cook on low for 4-6 hours. Serve with pasta.
Serving Size: 1 slice
Number of Servings: 6
Recipe submitted by SparkPeople user LYANCEY_0810.
Serving Size: 1 slice
Number of Servings: 6
Recipe submitted by SparkPeople user LYANCEY_0810.
Nutritional Info Amount Per Serving
- Calories: 210.3
- Total Fat: 13.4 g
- Cholesterol: 5.7 mg
- Sodium: 676.0 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 4.5 g
- Protein: 4.3 g
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