Throwback.

Last week's CSA loot included an eggplant and the family we share our share (Ha! Hi Tricia, Shaun, & Ellie!) with doesn't do eggplant. I thought to myself, "Self. You LOVE eggplant and haven't had eggplant parm in a LONG time." Yes, eggplant parm is "always" fried. (Hi Karina!) Guess what!? Not when I'm in charge! So...today, I put together a crocked Eggplant Parm. Because. I. Can.

"Eggplant Parm" (6 quart pot)

~1 eggplant, cut into bite-sized pieces (From the CSA.)
~1 (22 oz) can crushed tomatoes
~1 small onion, chopped
~2 garlic cloves, chopped
~1/4 c grated parmesan
~1/4 c panko breadcrumbs
~1 t basil
~1 t parsley
~dash salt
~dash pepper
~pasta, cooked (I used fettucini.)

Combine all ingredients except pasta in crock pot.
Cover and cook on low for 6 hours.
Serve over pasta.
Sprinkle with more parmesan if you feel so moved.

4 servings.

Mmm... Eggplant parm makes my taste buds happy.