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Tuesday, January 05 2016

3      large eggs
1/3   cup   prepared pesto
1/4   cup   milk
1 1/2   cups   plain bread crumbs
1/4   cup   plus 2 tbsp grated Parmesan
4    cups   spicy pasta sauce
2      medium eggplants (about 2 1/2 lbs total), peeled and cut into 1/2-inch rounds
1    pkg (8 oz)  Italian cheese blend
1    pound   spaghetti
2    tablespoons   olive oil
    Fresh basil (optional)
In a medium bowl, whisk eggs, pesto and milk. In a second bowl, toss bread crumbs and 1/4 cup of Parmesan.
Set aside 1/2 cup of the sauce. Coat slow cooker bowl with nonstick cooking spray. Spoon 1/2 cup of the sauce on bottom of slow cooker.
Dip each eggplant slice in egg mixture, then bread crumb mixture, and place on a cutting board. Layer one-third of the eggplant slices into slow cooker (about 8 pieces). Top with 1 cup sauce and 2/3 cup Italian cheese blend. Repeat twice. Cover and cook on LOW for 5 1/2 to 6 hours.
During last 30 minutes of cooking time, bring a large pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes. Drain and toss with remaining 2 tbsp Parmesan and the olive oil. Heat reserved sauce gently in microwave or saucepan. Serve alongside eggplant and spaghetti. Garnish with basil, if using.
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.


Per Serving: cal. (kcal) 606, Fat, total (g) 25, chol. (mg) 108, sat. fat (g) 8, carb. (g) 73, fiber (g) 10, pro. (g) 25, sodium (mg) 982, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:39 am   |  Permalink   |  0 Comments  |  Email

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