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Eggplant Parmesan

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

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Eggplant Parmesan

From Julie Kay

Serves 4.

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.

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Comments on: "Eggplant Parmesan" (3)

  1. Yum. We really like eggplant parmesan, but I’ve never tried to make it in the slow cooker.

  2. sounds delicious.

  3. Thanks for taking the time to post this. I hope you will join me at Dining With Debbie for Crock Pot Wednesday. Mister Linky is up and ready for you to enter.

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