Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
From Julie Kay
1 large eggplant, peeled and sliced
1/4 cup butter, melted
1 cup Italian bread crumbs
1 clove garlic, minced
1 (6-oz.) can sliced ripe olives
1 (8-oz.) pkg. fresh mushrooms
1 (26-oz.) jar chunky vegetable spaghetti sauce
1/4 cup shredded fresh Parmesan cheese
1. Dip eggplant in melted butter and roll in bread crumbs. Place in slow cooker.
2. Top with garlic, olives and mushrooms. Pour spaghetti sauce over all.
3. Cook on Low for 4 to 5 hours.
4. Remove from cooker and top with Parmesan cheese.