Slow Cooker Marinara & Eggplant Parm

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.

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.

Cook on low for 6 to 8 hours.

Season to taste with sea salt & pepper.

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

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.

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).

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

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

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

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