"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Karen
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplants,sliced into 1/2" thick rounds
1/2 c.seasoned dried bread crumbs
1/2 c. grated parmesan cheese
1 jar (24 oz) of low-sodium marinara sauce
12 oz.reduced fat mozzarella cheese,thinly sliced
sliced fresh basil leaves(optional)

Directions:
Directions:
Coat slow cooker with nonstick cooking spray. Layer in 1/2 each of the eggplant slices,bread crumbs, parmesan cheese,sauce,and mozzarella, making 2 layers total.
Cover. Cook on low for 5 hrs.
Let sit 30 mins. Serve sprinkled with basil if using.

Number Of Servings:
Number Of Servings:
6

 

 

 

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