CROCKPOT EGGPLANT PARMESAN RECIPES

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EGGPLANT "MEATBALLS" - SKINNYTASTE



Eggplant "Meatballs" - Skinnytaste image

Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.

Provided by Gina

Categories     Appetizer

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 13

cooking spray
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant (cut into 1-inch pieces)
kosher salt
1/4 tsp black pepper
2 garlic cloves (crushed)
2 tbsp chopped basil (plus leaves for garnish)
1 1/2 cups Italian seasoned breadcrumbs
1 large egg (beaten)
2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
1 tablespoon chopped flat-leaf parsley
1 25.25 ounce jar DeLallo Pomodoro sauce
part skim ricotta cheese (for serving (optional))

Steps:

  • Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  • Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  • Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
  • Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  • Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, CarbohydrateContent 31 g, ProteinContent 10.5 g, FatContent 7.5 g, SaturatedFatContent 2.5 g, CholesterolContent 41 mg, SodiumContent 1066 mg, FiberContent 6 g, SugarContent 6 g

CROCK POT BOLOGNESE SAUCE - SKINNYTASTE



Crock Pot Bolognese Sauce - Skinnytaste image

Slow Cooker Bolognese Sauce is a staple in my home! A slow cooked ragú made with lean ground beef, pancetta, onions, carrots, celery, tomatoes, wine, and cream is one of my favorite Italian sauces.

Provided by Gina

Categories     Dinner

Total Time 375 minutes

Yield 20

Number Of Ingredients 12

4 oz pancetta (chopped (or center cut bacon))
1 tbsp butter (or olive oil)
1 large white onion (minced)
2 celery stalks (about 3/4 cup, minced)
2 carrots (about 3/4 cup, minced)
2 lb 95% lean ground beef
1/4 cup white wine
2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream

Steps:

  • In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
  • Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
  • Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.
  • After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.
  • Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.

Nutrition Facts : ServingSize 1 /2 cup sauce, Calories 146.1 kcal, CarbohydrateContent 6.8 g, ProteinContent 6.7 g, FatContent 8.7 g, FiberContent 0.4 g, SugarContent 4 g

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