Ingredients:

2  Large Eggplant (peeled and sliced)

1  24 oz. Fresh Part Skim Italian Mozzarella ( shredded yourself)

2 Large Eggs

2 Cups Italian Breadcrumbs

1 tbsp Butter

1 tsp. Pepper

1 tsp. Oregano

2 Jars Italian Pasta Sauce

Directions:

1. Peel and cut eggplant thin
2. Coat eggplant in egg and dip in breadcrumbs both sides
3. Rub 1 tbsp butter bottom of crockpot
4. Layer 1 cup of sauce on bottom of crockpot
5. Layer the eggplant slices overlapping one another covering bottom of crockpot
6. Add layer on sauce covering eggplant
7. Sprinkle layer of Parmesan cheese
8. Then add mozzarella
9. Keep layering: eggplant, sauce, spices, parmesan, mozarella, repeat to top of crockpot
10. Top last layer with mozzarella
11. Cook on low in crockpot 4 hours only ( no more it will burn)

Preparation: 1 hour

Servings: 6-8