Business as usual.

Miss me? I had to work Friday night (it's so weird to call it work), so I've been focusing on that pretty much every waking second since then. Part of my Mother's Day gift from my other half was not having to crock on Monday, either. Yesterday, though, I got back to business and crocked dinner.

I chose this as the vegetarian meal of the week.

"Eggplant 'Parm' with Feta" (6 quart pot)

~1 large eggplant, cut into 1/2-inch slices (do not skin)
~1 (16 oz) jar pasta sauce (I used Prego Chunky Garden Tomato, Onion, & Garlic.)
~1/4 c olive oil
~1/4 c breadcrumbs (I toasted a Tapioca hamburger bun and made crumbs from it.)
~2 t Italian seasoning
~1/2 t salt
~1/4 t pepper
~1/2 brick crumbled feta
~gluten-free pasta, cooked (I used brown rice pasta)

Add 1 c pasta sauce to crock pot.
Brush olive oil on sides of eggplant slices.
Mix breadcrumbs, Italian seasoning, salt, and pepper in a small bowl.
Attempt to dredge slices in breadcrumbs.
If it works, great! (Mine didn't.) Place coated eggplant slices in crock pot.
If it doesn't work (like mine), place eggplant in crock pot and dump breadcrumbs on top.
Pour remaining pasta sauce on top of eggplant.
Sprinkle feta on top.
Cover and cook on low for 6 hours.
Serve over pasta.

4 servings.

Gluten-full eggplant parm was one of my go-to meals in my pre-crock days, but I never tried using feta.  This was really, really good. But, you kind of have to like feta. And eggplant. And tomato sauce.