Crock-Pot Eggplant "Parm"

This recipe is another favorite from the blog A Year of Slow Cooking. It actually uses feta rather than Parmesan cheese, but calling it "eggplant feta" just doesn't have the same ring to it. Besides, it tastes like eggplant parm anyway. Eggplant parm is one of my absolute favorite foods, and this recipe did not disappoint!

Here's what you'll need: 

1 eggplant

1 jar of pasta sauce

1/4 cup olive oil

1/4 cup bread crumbs

2 t Italian seasoning

1/2 brick of feta, crumbled

Here's what you'll do:

1. Wash eggplant and slice in 1/2 inch thick pieces. Don't peel

2. Pour 1 cup of the pasta sauce into the bottom of crock-pot

3. Combine bread crumbs and seasonings in a shallow dish

4. Paint both sides of each eggplant slice with olive oil and cover with bread crumb mixture

5. Stagger eggplant pieces in layers into the crock-pot, on top of the sauce you've already poured in

6. Cover with slices with the rest of the jar of sauce

7. Crumble the feta all over the top of the sauce

8. Cover crock-pot and cook on low for 4-6 hours, or high for 3-4

9. If you want, serve with past. I actually ate mine without pasta because I love eggplant so much, and, for me, the pasta is just unnecessary.