Slow Cooker Marinara & Eggplant Parm
Marinara is a pantry or fridge staple. It’s great to have on hand to make quick pasta dishes or liven up any dish with a savory Italian-flavored sauce, especially overcooked chicken breasts.
This will last in the fridge in an airtight container for more than a week, but it’s best to store in the freezer so it’ll last for much longer. We’re gonna pair this with crispy baked eggplant for a comfort food makeover treat.
Slow Cooker Marinara
- 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.
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- 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.