Slow Cooker Eggplant Parmesan Stew

By tulawdog

Ingredients

• Eggplant Stew
• 1 large eggplant (cut into cubes)
• 1 small onion (roughly chopped)
• 28 oz crushed tomatoes
• 2 tablespoons tomato paste
• 8 oz low-sodium chicken or vegetable broth
• 2 tablespoons minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• Toppings
• 3/4 cups bread crumbs
• 1 tablespoon grated parmesan cheese
• fresh mozzarella
• fresh basil

Preparation

Step 1

1. Combine all of the ingredients together in the slow cooker and stir well to combine. Cover and cook on low 6-8 hours or high 3-4 hours.
2. Heat a teaspoon of olive oil in a sauté pan over medium-high heat. Add bread crumbs and parmesan cheese and cook for a few minutes until toasted (stirring often).
3. Distribute stew to individual (oven-safe) bowls, top with a few slices of fresh mozzarella cheese and place under the broiler to melt the cheese. Top the bowls with bread crumbs and basil leaves right before serving.