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Eggplant and Artichoke Parmigiana


Based on "Eggplant and Artichoke Parmigiana" from the Southern Living® Slow Cooker Cookbook, this vegetarian slow-cooker recipe goes great with a gourmet salad, fresh dinner rolls, and red wine.

1 4-quart electric slow cooker

1 25-oz jar of roasted garlic pasta sauce (Classico, for example)
½ tsp white pepper
1 1-lb eggplant
1 9-oz package of frozen artichoke hearts, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 tbsp chopped parsley
1 tbsp chopped oregano

4 cups cooked angel hair pasta

¼ cup shredded Parmigiano-Reggiano cheese


The Night Before

Slice eggplant into ¼-inch-thick pieces. (If desired, peel away the skin, salt the eggplant slices, wait 30 minutes, then wipe the salt and dark liquid off with a damp cloth.) Cut eggplant slices into smaller pieces. Mix pasta sauce and white pepper.

Spoon ½ cup pasta sauce mixture into bottom of slow cooker. Layer half of eggplant pieces over the pasta sauce, followed by half of the artichoke hearts, followed by half of the mozzarella cheese.

Add another ½ cup of pasta sauce mixture, followed by remaining eggplant pieces, followed by remaining artichoke pieces, followed by remaining mozzarella cheese.

Top with remaining pasta sauce. Sprinkle with parsley and oregano. Cover and refrigerate.

The Next Morning

Cook on low for 6 to 8 hours, keeping the lid on the entire time.

At Dinner

Serve over angel hair pasta. Garnish with Parmigiano-Reggiano cheese. Serves 4-6.



For best results with your slow cooker, cooking experts say,

  1. Use the size of slow cooker recommended by the recipe.
  2. Layer items in the exact order that the recipe describes.
  3. Keep the lid on. Don't lift the lid to stir or "check on how it's doing" unless the recipe tells you to.

Additional tips on slow cookers are available from the Southern Living® Slow Cooker Cookbook or the America's Test Kitchen website: www.americastestkitchen.com.

Copyright © 2004-2005 Debbie Campbell (debbie@anomaly.org)