Easy Slow Cooker Eggplant Parmesan
A guest post from Christine Fontanin
Originally posted on christineiscooking.com
This is a yummy low cal and easy way to get your veggies in. This can be used as a main entree or side dish. It only takes a few minutes to prepare and no precooking is required.
I used my 4 quart slow cooker for this dish.
1 large eggplant, peeled and diced (I like to leave a little of the peel on for texture)
1 small to medium sized onion diced
2 minced cloves of garlic
1 jar of your favorite marinara sauce
1/2 teaspoon of salt
1. In your slow cooker, combine the eggplant, onion, garlic, spaghetti sauce and salt.
2. Cover and cook on HIGH approx. 4 hours.
3. Taste and add additional salt if needed.
4. Serve with parmesan cheese sprinkled on top of each serving.