Japanese Eggplant Parmesan with Slow Cooker Pasta Sauce

This week has been flying by. Tomorrow Brenton and I get to go on a Milwaukee Food Tour – The Pizza Bus Tour! I have to admit, my Milwaukee pizza knowledge doesn’t extend much beyond Ian’s, Topper’s, Crisp and Transfer. I’ve taken the Wauwatosa Tour and the Bloody Mary Brunch Tour before and they both were fabulous. I can’t wait to see where we head tomorrow. The only question is what to wear. I was thinking about wearing a new blouse from BCBG, but knowing me, I will most definitely get pizza sauce on it…and probably some wine!

On Wednesday, and article I’ve been working on for a few weeks was finally published. As a nut butter lover, I wanted to devote a whole cover story to the stuff, including flavored peanut butters, health butters and more. My favorite part though was the recipe testing. I made a Thai Noodle Dish with Spicy Peanut Sauce that was too good for words. I also interviewed Julie from PB Fingers on her favorite ways to use the stuff (and she even gave me her Almond Butter Granola recipe to share with Milwaukee Journal Sentinel readers). You can check out the digital version plus the recipes I included on JSOnline.com.

Tonight Brenton did an impromptu mini photo shoot of Oliver and I in our living room.

For some reason, I think Oliver is wayyy cuter in person. The photos don’t do him justice!

On the culinary side of life, we’ve been eating pretty darn good lately. In a household of two, anything we make tends to last us a few meals. We made this Japanese eggplant parmesan with homemade tomato sauce a few days ago, and we ate it for three nights in a row. When it comes to eating a dish this good, I did not mind at all.

Brigitt (whose blog I completely LOVE, btw), created this slow-cooker pasta sauce, which I used as the base of my Japanese eggplant parmesan. It is my go-to recipe, and I’ve made it a handful of times (which is a lot for me!). Instead of frying the eggplant, you bake it in the oven. Per Brigitt’s suggestion, I used the tomatoes I froze last year. I thawed them slightly, which worked out perfectly (I just broke up the tomatoes further after an hour and then we took an immersion blender to the sauce when it finished cooking). Of course, you can substitute regular eggplant. I happen to love Japanese eggplant — it’s probably the fun, bright purple color.


Question: What dishes do you tend to make over and over? Do you think your pet looks cuter in person? I feel like I’m completely alone on this one, so I’d love to know if you guys feel the same way!

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Welcome to She's on the Run! I'm Alysha, a copywriter and food writer living in Milwaukee. I live to run, write and explore wonderful food - this blog is how I find balance while constantly being on the run. Feel free to reach me at Alysha@shesontherun.com with any questions or comments.
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