Serves: 4 | Serving Size: 1/4 of crock pot
Cook on low 6 to 8 hours
Ingredients:
- 2 oz Parmesan cheese, grated
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 3 cloves garlic, peeled
- 1 egg
- 1/2 cup fresh basil leaves, plus additional basil leaves for garnish
- 1/4 tsp ground black pepper
- 3 cups marinara sauce
- 1 large eggplant, trimmed and sliced into ¼-inch rounds (about 2lbs)
Directions:
- Mix together the cheeses, garlic, egg, ½ cup basil and pepper until well combined and smooth.
- Mist a 5- to 6-qt slow cooker with cooking spray. Spread a thin layer of marinara (about 1/3 cup) over bottom of slow cooker. Arrange one-third of eggplant slices over sauce, overlapping edges. Spread one-third of cheese mixture over eggplant and then spoon one-third of remaining marinara evenly over top. Repeat with another one-third of eggplant, half of cheese mixture and one-third of sauce, and finish with remaining one-third of eggplant and sauce.
- Cover and cook on low for 6 to 8 hours.
(tip: If casserole is still watery, cook on high, uncovered, for an additional 10 minutes.) - Garnish with additional basil and enjoy!
Nutrition Information:
Per serving: Calories: 351; Total Fat: 17g; Cholesterol: 89mg; Sodium: 1241mg; Total Carbohydrates: 33g; Dietary Fiber: 9g; Sugars: 18g; Protein: 21g
Nutrition Bonus: Potassium: 643mg; Vitamin A: 23%; Vitamin C: 19%; Calcium: 36%; Iron: 12%
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