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Crock-Pot Eggplant Parmesan
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  1. Shred onion and then mix it in a bowl with the garlic.
  2. Clean eggplants and dry off.
  3. Take first eggplant cut top off and peel skin off with a potato peeler.
  4. Begin to make thin slices like you would cut bread or carrots.
  5. Half way through I would put them in a bowl and cover lightly with salt.
  6. Cut the rest of that eggplant and then cover those slices with salt.
  7. Repeat process with the next eggplant.
  8. If you use a liner place liner in crock, then spray with Pam, otherwise, just spray crock with Pam.
  9. As your ready to start, rinse off the salt in the sink and then lay them in layers on paper towels, the salt will help bring out any bitterness in the eggplant, but most importantly will help keep them from turning really brown while your getting everything ready.
  10. Pour a small amount of spaghetti sauce at bottom of crock.
  11. Do the first layer of eggplant, covering as much of the crock as possible, you can cut slices of eggplant in half if needed.
  12. Do a thin layer of breadcrumbs.
  13. Next is your layer of Parmesan Cheese.
  14. Do a layer of Spaghetti Sauce, small amount of the onion Garlic mix and then finally Mozzarella cheese on top.
  15. Start again with the eggplant and repeat the layers.
  16. You will do 3-4 layers.
  17. I found I needed just a titch more then 2 jars of spaghetti sauce.
  18. When it’s about ready, cook up some spaghetti noodles or similar noodles on the stove top to serve with it.
  19. Can cook on low for 8 hours or high for 5 hours.
  20. I used a 6 quart crock, but my eggplant from my garden was not the normal large size, it was smaller, so plan on needing a 7 quart crock to do this recipe unless you use less eggplant.
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