Deconstructed Eggplant Parmesan with Pasta

Sally Twellman

Prep Time 20

Cook Time 8 10

Total Time 8 30

Servings: 10

Course: dinner

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)
1/2-1 cup onion diced
2 Tbsp fresh Basil minced
1 Tbsp Oregano minced
1/2-1 Tbsp rosemary minced
1 package of pasta of your choice I used whole wheat spaghetti
1/2 cup cottage cheese
1/2 cup mozzarella grated
1/4-1/3 cup parmesan cheese grated
Salt and pepper to taste

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.