Italian

Chicken and Eggplant Parmesan Crockpot is for Dinner.

Chicken and Eggplant Parmesan Crockpot takes 20 minutes to prepare.

Chicken and Eggplant Parmesan Crockpot takes 360 minutes to cook.

Chicken and Eggplant Parmesan Crockpot makes 6 servings.

The ingredients for Chicken and Eggplant Parmesan Crockpot are:

1 eggplant sliced
3 chicken breasts
1 jar of marinara sauce
Parmesan Cheese
1.5 cups whole-wheat crackers (crushed)
1 large egg
3 tablespoons of heavy whipping cream.

Here is how you make Chicken and Eggplant Parmesan Crockpot:

Slice chicken breasts into halves and then half again, lengthwise to get four ?-inch slices.In a bowl, combine eggs, salt and pepper. Place cracker crumbs in a separate bowl or plate. Dip chicken in egg and then coat in bread crumbs.In a skillet, heat oil and butter on stovetop set to medium heat, and brown chicken breast. Remove chicken and set aside on a separate plate. Drain oil and place chicken in stoneware in slow cooker heating base.Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and then a layer of sauce. Next, add chicken and then layer with Parmesan cheese and sauce. Pour remaining sauce on top.Place stoneware in slow cooker heating base, cover, and Serving Size: 1.5 cupsNumber of Servings: 6Recipe submitted by SparkPeople user BIZA2004.

The nutritional information for Chicken and Eggplant Parmesan Crockpot is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 498.3

• Total Fat: 25.0 g
• Cholesterol: 122.7 mg
• Sodium: 902.5 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 6.1 g
• Protein: 39.5 g

Chicken and Eggplant Parmesan Crockpot is Italian cuisine.