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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Italian 
Eggplant Casserole Recipe

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This recipe for Italian 
Eggplant Casserole is from The Healthy Living Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 oz Parmesan cheese, grated
1 cup reduced-fat or whole-milk 
ricotta cheese
1 cup reduced-fat or whole-milk cottage cheese
3 cloves garlic, peeled
1 egg
1/2 cup packed fresh basil leaves, 
plus additional basil leaves for garnish
1/4 tsp ground black pepper
3 cups all-natural jarred 
marinara sauce
1 large eggplant, trimmed and sliced 
into ¼-inch rounds
Directions:
Directions:
1. In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth.
2. 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 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 to 
8 hours. (TIP: If casserole is still watery, 
cook on high, uncovered, for an additional 10 minutes.) Garnish with additional basil.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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