Crockpot Chicken Parmigiana

From the kitchen of Martin James – Copenhagen, Denmark

3 chicken breasts
1 small eggplant, sliced
1 egg
1 (10 1/2 ounce) can pizza sauce
1 teaspoon salt
6 slices mozzarella cheese
1/4 teaspoon pepper
1 cup dry bread crumbs
1/2 cup butter

If using whole chicken breasts, cut into halves.

In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet saut chicken in the butter. Arrange eggplant and the chicken in crock pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on LOW 6 to 8 hours.

Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.

Yield: 6 servings