Chicken Eggplant Dairy Free “Parmesan”

November 8, 2016

I packed my crockpot to the brim with this dish. So beware if you have a small Crockpot.

Sorry to disappoint but there is no magical cheese substitute in this dish. But when soy and dairy don’t like you and your cheep this is what you come up with, if you were me.




  • 1 can (28oz)fire roasted tomatoes(Muir Glen)

  • 1 can (6oz) tomato paste

  • 1 eggplant

  • 2 zucchini

  • 2 yams

  • 1 onion

  • 1 tsp salt 

  • 1/2 tbsp crushed chili pepper

  • 2 tbsp oregano

  • 2 tbsp basil

  • 1 tbsp Mexican chili powder

  • 1 tbsp paprika

  • 2 tbsp garlic

  • 2.5-3 lb of chicken

  • 1/2 cup broth



  • If you do dairy put parmesan cheese on top or mixed in

  • or if you have a few dairy eaters and a few non dairy eaters put the parmesan on the table during dinner

  • add in red potatoes to bulk it up if you have a huge crockpot

  • add more veggies and or yams if you have a huge crockpot



  • Thickly slice yams and zucchini

  • Dice your onion

  • Mince your garlic

  • slice your chicken 

  • Put a layer of yams on the bottom of the crockpot till bottom is covered

  • Pour on your can of fire roasted tomatoes, tomato past, and the fat layer of the coconut milk

  • Add Spices and half the garlic 

  • Stir your sauce together with out disturbing the yams below doesn’t have to be perfect

  • Add a layer of eggplant on top of sauce(about half your eggplant)

  • Add a layer of zucchini on top of eggplant (about half your zucchini)

  • Add a layer of chicken (use all of the chicken)

  • Sprinkle some salt on top (just a little)

  • sprinkle half of the onion on top and half the garlic

  • Layer the rest of your zucchini and eggplant on top 

  • I had some more yam left to put on top

  • Pour broth on top 

  • Close lid up 


Cook on high for 4-5 hours

Don’t for get to plug it in!

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