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Home > Recipes > Slow Cooker Marinara & Eggplant Parm

Slow Cooker Marinara & Eggplant Parm

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A lot of people avoid going for slow cooker recipes. Why? Simply because the word slow is in the title. Many see themselves as too busy with work or other errands and thus prefer recipes that start with “quick and easy” or “instant pot.”

That being said, sometimes using a slow cooker to prepare your meals can be worth the wait in the long run. Further, slow cookers can help you achieve an outcome similar to braising food in an oven without taking up as much space.

Today we’re going to show you how to make a killer slow cooker marinara sauce. It may not be the quickest option from our repertoire of sauce recipes but this marinara sauce is certainly one of the tastiest. The portions in this recipe can get you nine 36oz servings, each one worth about half a cup.

Grab a cup of cherry tomatoes, ⅔ cup of yellow or red onions depending on your preference, then two tablespoons of olive oil and minced garlic to start with. A teaspoon of thyme and oregano will serve as the core spices but add in a half teaspoon of sage for the assist.

Finally, get a 15oz can from your stockpile of tomato sauces and two 15 oz cans of crushed tomatoes (though some people prefer diced tomato over the crushed variants) We’d also recommend a handful of fresh basil for that extra taste.

Set your cooker to saute and add in the onion, garlic, and olives. Leave them to cook for roughly two minutes before adding in cherry tomatoes to bring a sweet element to the sauce. Cover the top for three minutes and wait for the tomatoes to soften until they burst. Once they do, take the top off immediately and stir the tomato paste before it starts sticking

Gently crush your cherry tomatoes using a masher then introduce your salt, pepper, sage, thyme, oregano, basil, crushed tomatoes, and tomato sauce before leaving it to cook on low for six to eight hours. Voila, you have a stunning sauce ready! If you start before noon then it should be ready to go by dinner. You can even use airtight jars to store the extra sauce in the freezer and reheat the next day! Stay healthy, fit foodies!

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Recipe 1

SLOW COOKER MARINARA

Prep 5min
Cook 6h 0min
Total 6h 5min
67cal

Ingredients for 9 servings

makes 36oz; serving size – 1/2 cup

  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • handful of fresh basil
  • 2/3 cup onion (red or yellow)
  • 1 cup cherry tomatoes
  • 1 teaspoon oregano
  • two (14.5oz) cans crushed tomatoes
  • 1/2 teaspoon sag
  • 1 teaspoon thyme
  • red pepper flakes to taste
  • 1 (15oz) can tomato sauce
  • 1 tablespoon capers (optional)

Steps

Step 1

Using the saute function, add olive, garlic and onion. Cook for about 2 minutes, then toss in cherry tomatoes to provide a bit of sweet to the sauce. Cover with the top for about 2 to 3 minutes to help soften the tomatoes so they’ll burst. Remove the top and immediately stir to prevent sticking. Use a fork or masher to gently crush the cherry tomatoes.

Step 2

Add oregano, thyme, sage, tomato sauce and crushed tomatoes. Then, add red pepper flakes for heat and optional capers. Mix it up then toss in fresh basil leaves along with a pinch of sea salt & pepper.

Step 3

Cook on low for 6 to 8 hours.

Step 4

Season to taste with sea salt & pepper.

Step 5

Once it cools, store the marinara in an airtight jar in the fridge or freezer.

Calories67cal
Protein3g
Fats1g
Carbs12g
Fiber3g
Sugar6g
Recipe 2

Baked Eggplant Parm

Prep 10min
Cook 25min
Total 35min
238cal

Ingredients

  • 1 eggplant, sliced into 1/2-inch thick discs
  • 1 cup panko
    • pinch of pepper
    • 1 tablespoon chives
  • 1/4 cup oat flour (or wheat flour)
  •  2 eggs (OR 1 egg, 1 egg white)
  • 1 1/2 cups homemade marinara
  • 1/2 cup parmesan, shredded

Steps

Step 1

Slice up the eggplant, then pat the slices dry with a paper towel. Let them sit on paper towels for at least 1 hour at room temperature to dry out.

Step 2

Mix panko with dried chives and pepper. If you find you need more panko, simply add tablespoons until you have enough for coating – remember, this will affect the macronutrients (carbohydrates).

Step 3

Now, dip a “dried” eggplant slice in oat flour, then egg, then the panko mix. Repeat.

Step 4

Place the slices on a baking rack or sheet, then spray with a little olive oil to help brown.

Step 5

Bake for 25 to 30 minutes at 400F or until golden brown.

Step 6

Add about 1/2 cup of marinara per serving and top with cheese.

Calories238cal
Protein11g
Fats6g
Carbs36g
Fiber9g
Sugar12g
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Details

Prep 15min
Cook 6h 25min
Total 6h 40min
Total Calories: 305cal
Total Carbs: 48g
Total Fats: 7g
Total Protein: 14g
Total Fiber: 12g
Total Sugar: 18g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!