Not sure where I originally found this one, if you know, drop it in the comments and I can update my page : )
What you need:
- 1 medium eggplant (about 1.5 pounds), sliced about 1/4 thick, soaked and dried.
- 1 pound of thinly sliced chicken breast, pounded flat with a meat mallet.
- 3 cups of crushed tomatoes or tomato sauce.
- 1 tbsp of extra virgin olive oil.
- 3 cloves of garlic, minced.
- 1 tbsp of Italian seasoning.
- 1/2 pound of thinly sliced pepperoni.
- 1 cup of black olives, sliced.
- 1/2 cup to a cup of Parmesan cheese, grated.
- 1/2 cup to a cup of Mozzarella cheese, grated.
- sea salt as needed.
- Italian parsley for garnish.
Kitchen tools needed:
- Mandoline slicer or thin knife (for slicing eggplant).
- Large bowl for soaking eggplant.
- Colander or strainer for draining eggplant.
- Paper towels or a clean kitchen towel for drying the eggplant.
- Meat mallet for pounding out your chicken.
- 6-quart slow cooker.
How you make it:
- Slice your eggplant and place slices into a large bowl of water. Allow to soak for at least an hour.
- Strain your eggplant, sprinkle with sea salt and place between paper or cloth towels to remove excess moisture. Let sit for a half hour.
- Mix your minced garlic and Italian seasoning into your tomato sauce.
- Add your tbsp of olive oil to you slow cooker, then add a few large spoons of tomato sauce, enough to coat the bottom of your slow cooker once stirred around.
- Use a meat mallet to pound your chicken breasts as thin as you can. Ideally they should be as thin or thinner than your eggplant slices. Set them aside.
- Start layering in this order starting from the bottom. Sauce, eggplant, parmesan cheese, chicken, sauce, mozzarella cheese, black olives, pepperoni, more cheese.
- Repeat until ingredients are used up, you should have about 2 chicken layers, 3 tops. Try to set aside some sauce / cheese / olives / pepperoni for the top.
- Cook on high for 3 hours or low for 5 hours.
- Once finished cooking, remove ceramic crock and place on your stovetop to let it cool with the lid cracked.
- Drain excess fat with a turkey baster.
- Remove with a pair of spatulas if you want to get the beast out in one piece like I did!