Slow-Cooker Eggplant Casserole

Ingredients

• Parmesan cheese

  Shredded

  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, blend the cheeses, garlic, egg, ½ cup basil, and pepper until smooth.
2. Lightly coat a 5-6 qt slow cooker with cooking spray. Spread about 1/3 cup of marinara sauce on the bottom. Layer one-third of the eggplant slices over the sauce, overlapping slightly. Spread half of the cheese mixture over the eggplant, then spoon one-third of the remaining marinara on top. Repeat with another layer of eggplant, the rest of the cheese mixture, and another third of the sauce. Top with the remaining eggplant and sauce.
3. Cover and cook on low for 6-8 hours. If the casserole is watery, cook on high, uncovered, for an additional 10 minutes. Garnish with extra basil before serving.

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