You got served.

My grand plan to crock one vegetarian meal a week has failed miserably these last few weeks, but it wasn't totally my fault. You see, since I did away with the theme weeks (temporarily) and decided to crock whatever the heck I want, I've been using the same cookbook and that particular cookbook's definition of vegetarian MUST mean bread because that's pretty much all that's in the chapter. I'm not in prison, so having bread for dinner isn't really going to fly. Luckily, my friend Joanne posted this recipe and thought of me. (Hi Joanne!)

"Eggplant Zucchini Parmesan" (6 quart pot)

The original recipe is HERE.

~1 eggplant, cut into bite-sized pieces (I didn't peel it first. Such a rebel, I am.)
~1 zucchini, cut into bite-sized pieces
~1 onion, cut into wedges
~1 1/2 c pasta sauce (I used Organic Muir Glen Garlic Roasted Garlic.)
~1/3 c shredded parmesan cheese
~1/4 c shredded parmesan cheese

Add eggplant, zucchini, onion, pasta sauce, and 1/3 c parmesan to greased crock pot.
Cover and cook on low for 6 hours.
Sprinkle 1/4 c parmesan on top before serving.

4 servings.

I know I've said it before, but I'm not a huge fan of Italian food (or tomato sauce in general), but this was pretty tasty. My other half says that his serving was too onion-y AND that he would've liked more cheese, but that that could've been a serving error (AKA my fault). If you happen to be a fan of Italian food, you should try this. It gets bonus points for being super easy.