Scalloped Eggplant (Slow Cooker)

Ingredients

• 1 large egg plant, peeled and diced
• 1 small onion, minced
• 1 1/2 Cup saltine crackers, crushed
• 2 tsps baking powder
• 2 Tbsps butter, melted
• 2 large eggs
• salt, to taste
• pepper, to taste
• evaporated milk, enough to moisten
• parm or mozarella cheese, grated (optional)

Instructions

1. 1

   In saucepan, boil water. Enough to cover and cook eggplant. Cook until tender.

2. 2

   Drain

3. 3

   Mix all ingredients, except cheese, and combine with eggplant

4. 4

   Place eggplant into slow cooker. (You may want to prepare slow cooker with cooking spray, oil, or butter so the eggplant doesn't stick.)

5. 5

   Sprinkle cheese over top

6. 6

   Place lid on slow cooker

7. 7

   Cook on low 4 hours (up to 8)

8. 8

   High settings will take 1½ - 2 hours

9. 9

   Serve with your choice of main dish