ADVOCATE-TESTED RECIPE

Eggplant Parmesan

Serves 6 to 8. Recipe is by Julie Kay.

1 egg

¼ cup butter, melted

1 large eggplant, peeled and sliced

2 cups Italian bread crumbs

4 tablespoons butter

1 (24-ounce) jar tomato and basil sauce (I used Bartolli’s)

1/2 (13.25-ounce) package whole-wheat spaghetti, cooked

1. Beat egg and melted butter together and set aside in a bowl.

2. Dredge eggplant pieces through egg-butter mixture and then dredge through bread crumbs. Brown in 4 tablespoons butter on stove top over medium-high heat.

3. Put into slow cooker and top with tomato and basil sauce.

4. Cook on Low 4 to 6 hours.

5. Serve over cooked whole-wheat spaghetti.