If using whole chicken breasts cut into halves. In a bowl beat egg, salt and pepper. Dip cicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browing unit, saute chicken in butter.
Arrange eggplant and the chicken in pot, (place eggplant on the bottom). Mix garlic into pasta sauce and pour over the chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle Parmesean cheese on top. Cover and cook 15 more minutes.
Serve over speghetti noodles.
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