Slow Cooker Eggplant Parmesan

• 3 whole Eggs
• 13 cups Store-bought Or Homemade Prepared Pesto
• 1/4 cups Milk
• 2 Tablespoons Olive Oil (optional)
• 1- 1/2 cup Breadcrumbs
• 1/4 cups Grated Parmesan Cheese (Plus 2 Tablespoons)
• 4 cups Pasta Sauce
• 2 whole Medium Egpplant, Cut Into 1/2 Inch Rounds
• 1 package (8 Oz. Size) Italian Cheese Blend
• 1 pound Spagheti Noodles

1. Coat a large slow cooker with non-stick cooking spray.
2. In a small bowl, whisk the eggs, prepared pesto and milk.
3. Add the olive oil if your pesto seems dry.
4. On a plate or medium size bowl, toss the breadcrumbs and 1/4 cup of the Parmesan cheese.
5. Spoon 1/2 cup of the sauce on the bottom of the slow cooker.
6. Dip each eggplant slice in the prepared egg mixture, then in the breadcrumbs mixture.
7. Layer about 8 pieces of the eggplant slices into the slow cooker.
8. Top with 1 cup sauce and 2/3 cup of the Italian cheese blend.
9. Repeat these layers twice, Ending with a layer of the pasta sauce and cheese.
10. Cover and cook on low for 5 1/2 to 6 hours.
11. During the last 30 minutes of cooking time, cook your spaghetti noodles according to package instructions.
12. Drain and toss with 2 tablespoons of Parmesan cheese.
13. Enjoy!

eggs, milk, olive oil, breadcrumbs, parmesan cheese, pasta sauce, italian cheese, noodles

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-eggplant-parmesan/ (may not work)