Slow-Cooker Eggplant Casserole

Ingredients

• Parmesan cheese

  Grated

  1 oz or 28g

• Ricotta cheese

  Part skim milk

  1 cup or 246g

• Cottage cheese

  Lowfat, 1% milkfat

  1 cup or 226g

• Garlic

  Raw

  3 clove or 9g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

Directions

1. In a food processor, process cheeses, garlic, egg, ½ cup basil, and pepper until combined and smooth.
2. Mist a 5-6 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 half 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.
3. Cover and cook on low for 6-8 hours. (TIP: If casserole is still watery, cook on high, uncovered, for an additional 10 minutes.) Garnish with additional basil. Enjoy!