Slowcooker Eggplant Parmesan is a lean, mean, and tasty machine! Prepared without the breading, this is a meal you can feel good about!
Hi I’m Shelby and I’m a carboholic.
I love all kinds of carbs. Breads, pastas, you name it. I love them all.
BUT since I am getting married now in just over 100 days, I really need to start thinking about fitting into that wedding dress.
In the spirit of my wedding and of New Years resolutions, let’s discuss how I can enjoy my carbs without them taking over my life.
My friend Blake said before that you don’t need to give up everything to make your goals work. Start just one step at a time. Focus on one area.
Also, don’t deprive yourself. Your body is craving certain foods. Don’t just cut it off all together from the things it wants! Give it something small to satisfy those cravings so that you don’t just replace those cravings with something even worse later on.
I know when I get a craving it is so hard for me to turn it down! Sometimes my coworkers ask if I want to go to Chipotle with them even though I’ve brought my lunch already. I usually say no but I ALWAYS end up obsessing over and craving Chipotle every hour after that until I get it.
My body is wanting it but I said no! And I definitely paid for it by overindulging the next time.
But this is where this Slowcooker Eggplant Parmesan comes in.
I love carbs. I can’t give them up totally, but what I can do is control how much I intake them.
By making a main dish really filling and hearty, I only need a little taste of pasta to finish out my appetite. I still am getting the pasta I love, but I am also making a healthy choice for myself in cutting out what I don’t need and replacing it with something much better for me.
The eggplant in this dish is really filling. Eggplant is a really meaty vegetable, so it gives you plenty of good fiber and a nice big hunk of something to chew into. Without the breading I’ve trimmed a ton of fat off of the recipe, and a ton of time. I still get that great flavor, just with wayyy less guilt.
So don’t deny yourself what you want. Just control it and make it work for you. I can’t give up pasta all together, but I can focus on supplementing my diet with other foods that fill up that need for pasta in my life.
Enjoy and happy cooking!
(PS Visit Blake’s Facebook page here. She is a wellness coach and is so motivational!)
- 1 (29oz) can tomato sauce
- 1 (15oz) can diced tomatoes
- 1 tsp salt
- ¾ tsp dried basil
- ½ tsp ground black pepper
- 3 garlic cloves, minced
- ⅓ cup chopped white or yellow onion
- 2 eggplant (about 3 lbs), peeled and sliced into ⅓" rounds
- 8-10 slices provolone cheese
- Combine tomato sauce, diced tomatoes, salt, basil, pepper, garlic, and onion in a bowl. Stir to combine. Pour ⅔ cup of this sauce in the bottom of the slowcooker.
- Place a layer of eggplant into the slowcooker and top with sauce to just cover eggplant (about ⅔ cup worth). Top with two pieces of cheese in either corner of the slowcooker. Repeat with a layer of eggplant, sauce, and cheese (placing cheese in the two opposite sides of the slowcooker without cheese already). Repeat one to two more times as needed to use up the amount of eggplant you have, alternating the sides with cheese. On the final layer, top with three pieces of cheese.
- Cover slowcooker and cook on low heat for 8-10 hours or on high heat for 3-4, or until eggplant is soft.
Try these other skinny slowcooker meals!