Crock Pot Eggplant Parm (with a twist)

First, gather your supplies.  

The ingredients:

1 large eggplant

1 bottle of pasta sauce

1/4 cup olive oil

1/4 cup bread crumbs

2 tbsp Italian seasoning

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 brick of feta (crumbled) - I bought regular crumbled feta and just used as much as I thought looked sufficient. This worked just fine.

Shredded Parmesan cheese. I chose to add this to the recipe but it is not in the original ingredients.

Pasta of choice

Wash eggplant (don't peel) and slice in 1/2 inch thick pieces. Pour 1 cup or so of the sauce into the bottom of your crock pot.

Combine bread crumbs and seasoning in a shallow dish. I forgot the salt and pepper but it was fine because of the Italian seasoning. Paint both sides of each eggplant slice with olive oil and dredge slices with the bread crumb mixture.

Stagger eggplant pieces in layers into the crock pot on top of the sauce that you already poured in the pot.

Cover the slices with the rest of the jar of sauce and sprinkle cheese on top.If you want to add a little feta and Parmesan cheese to each layer before pouring on the remaining sauce, it's quite tasty. I have a real love for cheese so I like to have more rather than less. It would be good just layered on the top though.  :-D

Cover crock pot and cook on low for 4-6 hours or high for 3-4. I cooked mine on low for about 3 hours and this was plenty. It does not take long to cook.

Serve with your favorite pasta and some bread.

My husband does not like eggplant so I made this while he was away. I tried it with my almost 8 month old and he loved it. My toddler even took a few bites! He's a picky eater so I would have been happy with just one bite. :-D  

This is another very easy, very delicious meal. Enjoy!

For original recipe, please click here.