Italian style eggplant in the crock pot

I usually make this in the oven, but you know I just had to try it in the crock pot! It worked!

Cooks around 3 to 4 hours on LOW, or until eggplant is softened; serves 2.

What to use: 
1 large eggplant
1/2 onion, sliced
1 can diced tomatoes
3 tablespoons olive oil
2 to 4 cloves of garlic, depending on how much you like it
2 oz Romano cheese
4 anchovy filets
dash of pepper

How to cook it:
1. Cut eggplant in half.
2. Cut slits in the flesh side, not skin side– not too deep.
3. Stuff chunks of Romano cheese, 1 to 2 cloves of garlic, and 2 anchovy filets in each eggplant half.
4. Drizzle eggplant halves with olive oil. Sprinkle black pepper over both. Cover in diced tomatoes.
5. Place top on crock pot and cook on LOW between 3 to 5 hours, or until eggplant is soft.
6. Double recipe if you have a bigger crock pot or a bigger family. I only had a 4 quart.

End Result:
Easy to make. Nutritious and flavorful. Can also be cooked in oven. Three stars out of three stars!

Other recipes I’ve written; not always a success:

• Boneless crock pot ribs (gicrockpot.wordpress.com)
• Boiled eggs in the crock pot (gicrockpot.wordpress.com)
• How not to make fish in the crock pot (gicrockpot.wordpress.com)
• Easy BBQ chicken in the crock pot! (gicrockpot.wordpress.com)

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