Deconstructed Eggplant Parmesan with Pasta
Prep time
Cook time
Total time
Author: Sally Twellman
Recipe type: dinner
Serves: 10
Ingredients
- 1 Eggplant, peeled and diced
- 3-4 Tbsp Extra Virgin Olive Oil
- 5 cups fresh cherry tomatoes, blenderized (or 2 cans diced tomatoes)
- 5-6 cloves of garlic, blenderized in processor or finely minced (what I like garlic)
- ½-1cup onion, diced
- 2 Tbsp fresh Basil, minced
- 1 Tbsp Oregano, minced
- ½-1 Tbsp rosemary, minced
- 1 package of pasta of your choice (I used whole wheat spaghetti)
- ½ cup cottage cheese
- ½ cup mozzarella, grated
- ¼-1/3 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Peel and dice eggplant into fairly large pieces. Cover with salt, (few generous pinches) and allow to sweat for 10-30min.
- Blenderized the tomatoes and the garlic.
- Add the tomatoes, vegetable broth and herbs to crockpot and combine
- Add eggplant and onion to large saucepan and saute in EVOO for about 7min/until tender. Add to crockpot.
- Cook all day on low (8ish hours on low or 4-6hours on high)
- Cook pasta according to package, al dente
- Combine sauce with pasta and cottage cheese
- Sprinkle Mozzarella and Parmesan cheese over top and cool for about 10 until melty
- Enjoy with side salad or roasted vegetable.
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/deconstructed-eggplant-parmesan-with-pasta/
