Eggplant "Parmesan"

A delicious alternative to chicken parmesan

Ingedients:
1 26 oz jar pasta sauce
1 large eggplant
1/4 cup gluten free bread crumbs
2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup olive oil

Directions:
Pout 1 cup of pasta sauce in bottom of stoneware. Wah eggplant and slice into 1/2 inch thick pieces. Combine bread crumbs, Italian seasoning, salt, and pepper in dish. Brush both sides of each eggplant with olive oil and dredge in bread crumb mixture. Stack eggplant pieces in crock pot on top of pasta sauce. Pour remaining pasta sauce on top. Cook on low for 4 to 6 hours. Serve over pasta.

Adapted from Stephanie O'Dea's Make it Fast, Cook it Slow