Slow Cooker Pepperoni Pizza, Chicken, and Eggplant Parmesan Bomb

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:

  1. Slice your eggplant and place slices into a large bowl of water. Allow to soak for at least an hour.
  2. Strain your eggplant, sprinkle with sea salt  and place between paper or cloth towels to remove excess moisture. Let sit for a half hour.
  3. Mix your minced garlic and Italian seasoning into your tomato sauce.
  4. 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.
  5. 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.
  6. Start layering in this order starting from the bottom. Sauce, eggplant, parmesan cheese, chicken, sauce, mozzarella cheese, black olives, pepperoni, more cheese.
  7. 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.
  8. Cook on high for 3 hours or low for 5 hours.
  9. Once finished cooking, remove ceramic crock and place on your stovetop to let it cool with the lid cracked.
  10. Drain excess fat with a turkey baster.
  11. Remove with a pair of spatulas if you want to get the beast out in one piece like I did!
  12. Enjoy!