Easy, Cheap, and Healthy Crock pot Eggplant
- 2 small eggplant or one large or several of the Japanese small ones
- Italian bread crumbs
- 1 jar pasta sauce
- olive oil
- 8 oz fresh mushrooms(can be left out)
- Parmesan cheese(not necessary)
- Cut eggplant into 1/2 slices. You can peel them or leave the skin on(I leave the skin on). Slice mushrooms in half.
- Brush both sides of eggplant with olive oil. Also, brush bottom and sides of crock pot with olive oil to prevent sticking.
- Layer bottom of crock pot with eggplant and sprinkle with salt and pepper.
- Layer half the mushroom on top of eggplant.
- Pour 1/2 sauce over eggplant and mushroom.
- Sprinkle breadcrumbs over sauce. (about a 1/2 cup)
- Sprinkle a thin layer of cheese over sauce.(I left the cheese out all together but I am sure it would be good.)
- Repeats steps 3-7.
- Pour 1/2 cup water around the edge of crock pot. Not on top you will wash off the sauce.
- Cook on low for 4 hours or until eggplant is very tender.
- Serve with Whole wheat pasta or just a salad.
Eggplant is a great healthy value currently. It is at the peak of the season. This recipe could also be done with zucchini or squash. You could also get creative adding onions and peppers to the layers. I think that is what I am going to do next time!! Enjoy!!
