Slow Cooker Eggplant Casserole
Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Slow Cooker Eggplant Casserole. Where are my veggies?
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
1/2 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
In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until 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 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.
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.
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WIN ALL DAY!