Slow Cooker Eggplant Parm Recipe

Slow Cooker Eggplant Parm

This recipe combines two of my favorite things: my slow cooker and Eggplant Parm.

While it does use the slow cooker, it is still labor intensive. First you have to Prepare Your Eggplant for Cooking. Then, you need to fry up the eggplant.

The slow cooker is used simply to meld all the flavors together and to get the dish hot.

However, it is the perfect recipe to make up on a weeknight when you have to shuttle the kiddos around and need a hot, satisfying meal when you get home.

Or, head out to a matinee on a Saturday. Then, return home and dinner will be cooked. How relaxing does that sound? Plus, it’s a heck of a lot cheaper to make Eggplant Parm in the slow cooker than it is to go to a restaurant! In fact, this recipe only costs about $10 to make. You can’t even get fast food for a family of four for that!

Here’s how to make Eggplant Parm in the Slow Cooker:

Slow Cooker Eggplant Parm Recipe

Ingredients

  • 3 large, firm eggplants, peeled, sliced and prepped
  • 1 cup extra virgin olive oil
  • 2 eggs
  • 1/3 cup water
  • 3 tablespoons flour
  • 1 cup Italian bread crumbs
  • 4 cups marinara sauce
  • 1 16 ounce block mozzarella cheese, sliced
  • 1/2 cup grated Parmesan cheese

Instructions

  1. In a shallow bowl, whisk together eggs, water and flour.
  2. In a large skillet, heat olive oil over medium heat.
  3. Carefully dip eggplant into egg mixture then add to the hot oil. Fry just until golden. Remove and allow to drain on paper towels.
  4. Place 2/3 cup of marinara sauce in bottom of slow cooker. Layer with 1/3 of eggplant slices. Sprinkle with 1/3 cup bread crumbs. Layer with 1/3 of the mozzarella slices. Repeat 2 more times, starting with another 2/3 cup marinara sauce. Pour the remaining sauce around the edges and over the top of the eggplant slices. Top with the Parmesan cheese.
  5. Cook on low for 3 to 4 hours.
http://thegreenbacksgal.com/slow-cooker-eggplant-parm-recipe/

All you need is a nice green salad to accompany this Eggplant Parm and you have a healthy and satisfying dinner that cooked while you were away.

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Spaghetti Squash with Tomato-Mushroom Sauce

Spaghetti Squash with Tomato Mushroom Sauce.jpg
Have you tried spaghetti squash? Spaghetti squash is an excellent way to make a vegetable the star of your family meal plan.

Considered a winter vegetable, spaghetti squash often goes on sale during the winter months making it an affordable choice in the produce aisle no matter where you live in the States.

Once cooked, spaghetti squash closely resembles actual spaghetti. Simply use a fork to separate it into strands. What you get is a vegetable noodle that is both low calorie and low carbohydrate.

In this recipe, you top spaghetti squash with tomato-mushroom sauce, which makes for a perfect Meatless Monday entree. Or, you can add some meatballs for a more traditional meal.

Spaghetti Squash with Mushroom

Ingredients

  • 1 3-lb spaghetti squash
  • 1 tablespoon olive oil
  • 2 cloves garli
  • 2 pkg sliced button mushrooms
  • 1 16 oz can diced tomatoes
  • 1 teaspoon minced fresh basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 3/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350.
  2. Cut the spaghetti squash in half. Lie cut side down in a large casserole dish. (May require 2 casserole dishes.) Fill dish with 1 inch water. Bake squash for one hour.
  3. Remove squash and allow to cool slightly. Using a fork, separate the squash into strands.
  4. Meanwhile, heat the olive oil in a large skillet over medium heat. Saute mushrooms and garlic in olive oil until the mushrooms are tender. Add the tomatoes, basil, oregano, salt and pepper and cook until heated through.
  5. Serve the sauce on top of the spaghetti squash strands and sprinkle with Parmesan cheese.
http://thegreenbacksgal.com/spaghetti-squash-with-tomato-mushroom-sauce/

Have you made spaghetti squash before?

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Grilled Stuffed Portobello Mushrooms

This recipe works for a Meatless Monday, but it’s also great as a side with a grilled steak. (I served it as a side to a buffalo flank steak.) Full of veggies, it does require some prep work. However, you can fix it up the night before, then just throw on the grill the next day.

Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms

Ingredients

  • 1 medium eggplant
  • 1 tomato, chopped
  • 1 pkg frozen spinach, thawed and squeezed of excess moisture
  • 2 T balsamic vinegar
  • 2 cloves garlic, minced
  • 1 (6 oz) jar marinated artichoke hearts
  • 1/4 cup grated Parmesan cheese
  • 6 large portobello mushrooms
  • 2 T olive oil

Instructions

  1. Peel eggplant and slice into 1/2 inch thick slices. Lay out on a paper towel and sprinkle lightly with salt. Allow to sit for 30 minutes.
  2. Bring a small pot of water to a boil. Rinse salt off eggplant and chop into bite-size pieces. Add to boiling water and boil for 5 minutes. Drain.
  3. In a large bowl, combine eggplant, chopped tomato, spinach, balsamic vinegar, minced garlic, and artichoke hearts - including marinade liquid - and Parmesan cheese. Stir to combine. Set aside. Can be refrigerated overnight at this point.
  4. Preheat grill to 400 degrees.
  5. Wipe portobello mushrooms, remove stem, and scrape out gills with a spoon. Brush both sides with olive oil.
  6. Stuff portobello mushrooms with eggplant mixture.
  7. Grill for 12 minutes with lid closed. Serve immediately.
http://thegreenbacksgal.com/grilled-stuffed-portobello-mushrooms/

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Pasta Limone

Do your kids ever order the Buttered Noodles with Parmesan at Noodles? This version of Pasta Limone is like Buttered Noodles with Parmesan’s big brother. The addition of garlic and lemon just make it a little more sophisticated – and since we like it cold, it’s great for lunch!

Pasta Limone

Pasta Limone

Ingredients

  • 3 tablespoons butter
  • 2 cloves of garlic, thinly sliced
  • 3 - 4 tablespoons lemon juice
  • salt
  • pepper
  • 1 lb whole wheat spaghetti
  • grated Parmesan Romano cheese.

Instructions

  1. Cook the pasta until al dente.
  2. Meanwhile, in a medium saucepan over medium heat, melt the butter. Add the garlic slices and cook just until brown. Add the lemon juice and cook until slightly thickened. Season with salt and pepper to taste.
  3. Toss the cooked pasta with the lemon sauce and sprinkle with grated cheese.
http://thegreenbacksgal.com/pasta-limone/

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Refried Beans

As I mentioned previously, we seem to have a family of snackers. I made Sweet and Crunchy mix to have something that could be easily grabbed and eaten.

I also made a batch of these refried beans to serve as a dip with baked tortilla chips. It too makes a tasty and filling after school snack.

Refried Beans

Refried Beans

Ingredients

  • 3 cups cooked pinto beans
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon coriander
  • 1-2 tablespoons olive oil
  • 1 teaspoon salt
  • juice of 1 lime or 1 lime ice cube

Instructions

  1. Puree 1 1/2 cups pinto beans. Set both whole beans and pureed beans aside.
  2. In a large skillet, heat olive oil over medium heat. Saute garlic, cumin, chili powder, and coriander until garlic softens but doesn't brown.
  3. Add both pureed and whole beans to the skillet. Reduce heat to low and simmer for 5 minutes.
  4. Stir in lime juice and salt. Taste and adjust seasonings.
http://thegreenbacksgal.com/refried-beans/

This post may contain affiliate links. Read my disclosure policy here.

Vegetarian Burrito Bowls Recipe

vegetarian burrito bowls

In my video on how to cook and freeze organic pinto beans in the crockpot, I mentioned the beans would be perfect in a burrito bowl. Since I didn’t provide the recipe in that video, I wanted to make sure you had one. You can tailor this recipe to fit your family’s tastes. If you are totally vegan – leave off the cheese or use a cheese substitute. Love sour cream? A big dallop on top of this bowl would taste amazing. And of course you can not go wrong with a big scoop of guacamole!

Here is my quick and healthy recipe for vegetarian burrito bowls:


Vegetarian Burrito Bowls Recipe

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 1 hour

Yield: 4

Vegetarian Burrito Bowls Recipe

Ingredients

  • 1 cup brown rice
  • 3 cups cooked organic pinto beans
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 1 cup diced fresh tomato
  • Optional toppings:
  • salsa
  • guacamole
  • sour cream

Instructions

  1. Cook the brown rice according to package directions. (brown rice typically takes an hour to cook - plan accordingly)
  2. In a large skillet over medium heat, add the pinto beans, chili powder and cumin. Warm for approximately 5 minutes.
  3. In individual bowls, assemble the burrito bowl. Start with a layer of brown rice. Add pinto beans. Top with shredded cheddar, iceberg lettuce and chopped tomatoes.
  4. Add any of the optional toppings: guacamole, sour cream and/or salsa.
http://thegreenbacksgal.com/vegetarian-burrito-bowls-recipe/

This post may contain affiliate links. Read my disclosure policy here.

How to Cook and Freeze Organic Pinto Beans

How to Cook and Freeze Organic Pinto Beans

Here’s another great organic food money and time saver: cook and freeze pinto beans. This is a perfect meal starter for meals like chili, bean and cheese burritos, burrito bowls, refried bean pizza on homemade whole wheat crust… anywhere you use beans. This is by far the easiest recipe I’ve found, and in the video I show you just how much money you can save!

My favorite use for these beans? Burrito Bowls! Make up a batch for the Superbowl and use them to make your own burrito bowls. Guaranteed crowd pleaser!

If the video is not appearing in your window/email, please head here to view it.

What is your favorite way to eat pinto beans?

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