Eggplant Parmesan


Last night was one of those night’s that I couldn’t be more happy being gluten-free.  If not eating gluten means enjoying amazing dishes like this one than I am so lucky!  When I came home from running errands my house smelled absolutely incredible. The minute Jim came home we opened up the crock pot and dug right in. Usually Jim and I talk about how our day was when we sit down for dinner, but last night was silent. We were way to busy stuffing our faces to talk! Jim already asked me to make this again this weekend and I am totally on board with that.

Ingredients:

  • Cooking spray
  • 3-4 tablespoons olive oil (I recommend Colavita)
  • 1/2 cup gluten-free bread crumbs (I used glutino and it was fantastic)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large eggplant, sliced and peeled
  • 8 ounces sliced mozzarella cheese
  • 1 (24-ounce) jar pasta sauce

Directions: Use a 4-quart slow cooker sprayed with cooking spray.  Pour the olive oil in a small bowl and set aside.  Combine the bread crumbs, Italian seasoning, salt, and pepper in another small bowl.  Using your hands pick up the eggplant and brush into the olive oil with both sides of the eggplant, and then do the same with the bread crumb mixture.  Put the eggplant slices into your slow cooker and top with mozzarella cheese.  Pour the entire jar of pasta over the top. Cover and cook on low for 4-5 hours, or on high for 2-3 hours. I served this with my favorite gluten-free pasta (Bionaturae).

Little Debbie’s Tip: Whether you are gluten intolerant or not,  I highly suggest using Amy’s Premium Pasta Sauce. I used the tomato basil for this recipe and it was out of this world.  Amy’s pasta sauces are gluten-free and organic but most of all they are the best jarred pasta sauce you can find.  Jim and I were eating the sauce last night with nothing on, that’s how great it is.  I find this brand only at the health food store and it is pricy.  I believe it’s about 9 dollars for a jar but it is so worth it.  You pay for what you get and using a cheap junky pasta sauce from the grocery store is not going to be as good.  It’s as simple as that.

Credit: Stephanie O’dea (Cook it Fast, Make it Slow)

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4 thoughts on “Eggplant Parmesan

  1. This was so delish!! It was my first time ever cooking eggplant and the slowcooker was easy! My bf loved it too because it was such a meaty vegetable.

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