Slow Cooker Crock Pot Vegetarian Eggplant Parmesan Recipe

You will need:

1 1/2 eggplants, sliced into 1/2-inch rounds
3/4 cup seasoned dried bread crumbs
3/4 cup grated Parmesan cheese
1 jar (24 ounce size) marinara sauce
8 ounces reduced-fat mozzarella cheese, thinly sliced

DIRECTIONS:

Coat slow cooker with nonstick cooking spray. 

Layer 1/3 each of the eggplant slices, bread crumbs, Parmesan cheese, sauce and mozzarella, creating three layers, ending with mozzerella cheese. Cook on low for 5 hours. Let sit 30 minutes. Serve with salad and garlic bread.