I felt like having a “Meatless Monday” yesterday, so I whipped up a batch of Eggplant Parm. Its been so hot lately, that using my crock pot was a must! Its easy and cooks in about 4 hours. I make this more “Greek Style” than Italian. Using Feta cheese and Oregano packs more flavor and ultimately, you end up using less cheese, which is less fat and calories per serving. You could certainly use Mozzarella, but you’ll need to use at least 2 cups of shredded for this recipe.
First, I realized that I didn’t have enough breadcrumbs, so I toasted some sliced wheat bread until slightly crunchy, then cooled completely. I broke the 3 slices of bread into smaller pieces and put them in my Vitamix with a pinch of oregano, salt and pepper. On a low setting, I pulsed until the breadcrumbs formed. Then I put them in a large shallow bowl and set aside.
Next I peeled a large eggplant. I’m not a big fan of seeds in my eggplant. Did you know there are male and female eggplants? And the male has less seeds??? You can find out how to choose one here. Once peeled, cut into quarter inch slices. In another shallow bowl, add about 1/4 cup olive oil and either some crushed garlic or a little garlic powder to flavor it.
Add some of your favorite pasta sauce to just cover the bottom of your crock. Brush each slice with some olive oil and coat both sides with breadcrumbs. Place in a thin layer on the bottom of your pot. Spoon some sauce over the eggplant and spread lightly with the back of your spoon. Sprinkle a little Feta Crumbles over the top and repeat layering until your eggplant is used up. Cover the top completely with sauce and another sprinkle of Feta Crumbles. Cover and cook on high for 4 hours. If your pot runs hot, check after 3 hours to see if the eggplant has softened enough. You’ll see below that I added the remaining bread crumbs to the top, but I wouldn’t do this again. They were kind of soggy.
I served with whole wheat pasta and salad. Another option is to make it into subs or to serve with garlic bread and salad.
- 1 Large Eggplant
- 1-2 Jars of Your Favorite Pasta Sauce (or equivalent if making fresh)
- 1/4 Cup Olive Oil
- 1 TSP Crushed Garlic
- 1 TBSP Oregano
- 1/2-1 Cup Seasoned Bread Crumbs
- 1/2-1 Cup Feta Crumbles