Hellobee

I’ve done eggplant “lasagna” in the oven before with marinara and cheese, and it’s been decent. But this, this is truly amazing, and will even impress those who don’t like eggplant. I promise!

I have a crock pot cooking confession – I’m not a fan of using sodium-laden cans of soup, but this method makes up so many slow cooker recipes, even in books. I think Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes is kind of great in this sense. The slow cooker doesn’t have to be the lazy man’s workhorse – many things do need to be braised or sauteed first for better flavor. This marinara sauce is no exception – I’ve tried just adding everything into the slow cooker as is, but sauteing the garlic and 30 minutes of simmering makes it so much better. Apparently there are slow cookers with inserts that can go directly onto the stovetop – if I were to buy this contraption again, this would be essential to me.

I N G R E D I E N T S

• 1 large eggplant, cut into 1/2 inch rounds
• 3 Tbsp salt

Garlic Marinara Sauce:

• 2 Tbsp oil
• 4 cloves garlic, minced
• Pinch of pequin chili flakes
• 2 tsp dried basil
• One 28 to 32 ounce can crushed tomatoes
• 1/2 cup finely chopped Italian parsley (optional)
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tsp sugar

• 8 ounces fresh mozzarella, cut into 1/4 inch thick slices
• 1 cup freshly grated Asiago cheese
• 1 cup freshly grated Parmigiano-Reggiano cheese

I’m not big into spicy, but I think April Bloomfield is so right about using pequin chili flakes – they add just the right kick for the average person. My Costco has all three of these cheeses, and you can certainly get smaller quantities from Trader Joe’s. Using fluffy buffalo mozzarella instead of the regular stuff makes this extra special.

I learned this trick recently – to chop up a can of whole tomatoes, snip away with a pair of scissors, right in the can and voila – the makings for a hearty sauce.

D I R E C T I ON S

Arrange eggplant slices on a baking sheet lined with a clean dishcloth and salt generously to remove excess water. After 10 minutes, flip eggplant slices and salt the other side. Let stand for 10 more minutes. Blot dry with the dishcloth and dust off some of the salt.

Heat oil in a small saucepan over medium-high heat. Add garlic, red pepper flakes, and rub basil between your hands and into the pan (the natural oils in your hands help release flavor). Saute until garlic is fragrant but not browned, about 1 minute. Stir in tomatoes, parsley, salt, pepper and sugar. Simmer uncovered for 30 minutes.

Rub a layer of oil in the slow cooker or line it with a slow cooker liner.

Spread a layer of sauce on the bottom of the slow cooker insert, then top with a layer of eggplant. Spread a layer of mozzarella slices over the eggplant, and sprinkle with Asiago and Parmegiano. Top with sauce. Continue to layer, ending with cheese on top.

Cover and cook on low for 4 hours. Allow to rest for 10 minutes before serving.