By Dragoness on May 25, 2004
"I really enjoy a good eggplant parmigiana. This one is good and relatively easy since it is finished in the crockpot."
Serving Size: 1 (479 g)
Servings Per Recipe: 6
"I loved being able to make Eggplant Parmesan in my crockpot instead of the oven on a hot day. Since there were just two of us eating, I cut the recipe in half and it still made four large servings. I used 2 large eggplants, a 26 oz. jar of marinara sauce and half of everything else. I grated fresh parmesan and added some crushed red pepper flakes to the sauce for extra flavor. I served it over whole wheat penne pasta. It was delicious!!"
"I made this a few months ago and forgot to review it! No one else in my family had a chance to try this, because I CONSUMED IT UTTERLY! How delicious! Make sure you use a decent quality mozzarella and marinara sauce for best results. YUM!"