Not sure if this comes from my lack of cooking skills or their Italian roots but my husband and son will eat almost anything that has tomato sauce on it. This comes in very handy when preparing dinner because even if I haven’t grocery shopped as long as I have a jar of organic tomato sauce I am good. One of my favorite quick things to throw together I call “Lazy Veggie Parm.”
I realize this this is not a gourmet recipe, but it makes a lot of healthy food fast and is a great way to use up veggies in your fridge that you don’t have a plan for.
Lazy Slow Cooker Veggie Parm
Ingredients (amount of veggies you need depends on the size of your slow cooker)
1-2 large eggplant
1 jar pasta sauce
2-3 cups of shredded cheese (adds texture but can be left out if you’re dairy free)
optional meat: 1-2 chicken breasts sliced thinly or 1 lb cooked and crumbled ground beef or turkey
optional veggies: zuchinni, kale (stems removed), baby spinach, mushrooms, butternut squash (slice thinly), whatever you want to use up works great just don’t go overboard on zuchinni or yellow squash it adds A LOT of water and waters down the sauce.
Peel eggplant and slice eggplant and all your veggies. Grease your slow cooker with coconut oil or whatever you have. Pour about 1/4 cup pasta sauce in the bottom of the slow cooker then place one layer of each ingredient you are using then repeat starting with sauce again until everything is gone. Be generous with veggies, overlapping is ok, be light on the sauce and cheese.
Stop at least 2 inches below the top of your slow cooker. Cook on high for 3-4 hours or low for 6.
This dish can get very watery depending on the veggies you use, just serve with a slotted spoon.