Eggplant Chicken Parmesan (crock pot)

Let me first say this isn't quite as easy to put together as other crockpot meals, but if you prep it the night before then just start cooking it the next day on low while you work or run errands.

First, I removed the skin of 1 eggplant. Then I placed on a rack and added garlic salt to it. The salt pulls out extra juices that you want to get rid of prior to cooking. Get a paper towel and tab it off after 30 minutes.

Next, I whisked 2 eggs and added 1/2 cup of milk into a bowl. In another bowl I added 1 1/2 cups of Italian style bread crumbs. In the third bowl I had cubed/diced chicken (approximately 1 lb).

You will pour 1/4 of a jar of marinara in the bottom of your slow cooker. Then top with spinach (optional). I dipped each eggplant in the milk first and then the breadcrumbs and placed into the crockpot. Place the eggplant on top of the spinach. Then do the same with a handful of chicken (dip in milk and breadcrumbs). Once you layered that add more marinara and then thin sliced cheese (about 3 slices). I used provolone bc it was what I had, but you can use mozzarella or Parmesan.

Repeat this step one more time. Then top with a little bit of oregano about 1 tablespoon. Cook on high for 5 hours or low for 8.

Ingredients:
1 eggplant
garlic salt or regular salt
1 lb of chicken (diced/cubed)
spinach
1 1/2 cups breadcrumbs
2 eggs
1/2 cup milk
thin sliced cheese (for lower calories)
1 large jar of marinara
1 tablespoon oregano