{crock pot eggplant}

I like eggplant. Probably the first time I ever ate it was in a Eggplant Parmesan like from Olive Garden. So fried, covered in sauce, and mozzarella cheese. Most things taste better fried, right? 

Apart from Eggplant Parmesan, I haven't had eggplant too many different ways. It's not a go to vegetable for me. The process of making Eggplant Parmesan at home is quite the process. Eggplant can have a bitter taste, so the recipe I liked to use instructed to sprinkle the eggplant with salt and let it sit for awhile so the natural juices/water starts to come out of it. And somehow that made it less bitter. Then there is the process of dredging the slices in egg, then in breadcrumbs and seasoning. To to a skillet on the stove or baking sheet in the oven to cook. Now the dirty dishes are starting to stack up. Add another pot for sauce....  Just too much work.

Well, a dear friend of my mine for Baton Rouge, LA forward me this recipe almost, exactly 3 years ago. When I just check when, it was actually on my birthday (which is in a few days). What a fantastic gift! This friend sends me recipes from time to time and they have all been fabulous. She just knows what I like. :)

Okay, back to eggplant.

Ever since, she sent me this recipe, I haven't done my eggplant any other way. It is just too easy and too yummy to try something new. I PROMISE you, you will like it whether you like eggplant or not. It only has a few extra little steps. But the beauty of a crock pot...I guess I should say slow cooker...is that you put it in a forget it!

Another beauty about this recipe is you don't have to peel the eggplant. Not necessary at all!

I'm all about making stuff myself, including breadcrumbs. I normally have Ezekiel bread around. So I just well toast 2 slices of that and crumble it in the food processor.

To make this friendly for those who are sensitive gluten or prefer gluten free, the breadcrumbs can be omitted. I haven't tried it that way. But I'm sure it would taste just as good.

And for those who are sensitive to dairy, the cheese can be omitted too.

Of course you can serve this Crock Pot Eggplant over pasta. Just be careful not to have to much of those simple carbs. It is yummy over quinoa and spaghetti squash too.

If you kids that like spaghetti sauce, this is a good way to get eggplant on their plates. The eggplant mushes up really well and can be blended into the sauce minus the skin. My daughter likes it, she doesn't know about the eggplant. :)

I would love to find more eggplant recipes like this. I'll add that to my to do list which means it will be awhile to get to that. I'm sure some of you can relate.

Any who, as my mother-in-laws says. Enjoy!

Choose STRONGER! ~ ♥ JenG

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{crock pot eggplant}

 

1 (26 oz) jar of pasta sauce

      Or 3 cups of homemade pasta sauce

1 large eggplant, sliced into 1/2 inch slices

1/4 cup bread crumbs (I just toast 2 slices of Ezekiel bread and crumble them in the food processor) See note for gluten free suggestion.

2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

1/4 cup olive oil

1/2 cup shredded mozzarella or crumbled feta

In bottom of the crock pot, pour about 1 cup of sauce.  In flat bowl, mix together bread crumbs, Italian seasoning, salt and pepper. Brush both sides of the eggplant with olive oil. Dip eggplant sliced in the bread crumb mixture so each side is coated with bread crumbs. Nicely arrange eggplant slices in the crock pot. Pour the remain pasta sauce over eggplant. Cover and cook on low for 5-6 hours or on high for 3-4 hours. In last 30 minutes of cooking, sprinkle the top with cheese. Return lid and cook until cheese is melted. Taste yummy on top of  quinoa.

Note: To make this recipe gluten free, omit breadcrumbs and just sprinkle eggplant with Italian seasoning, salt, and pepper after brushing them with olive oil. I haven’t tried this, but I think it would turn out fine.