I would eat this several days a week, and I actually did! It kept well in single size servings in my fridge and I ate the leftovers for lunches. My husband even took some to work! The kids said it tasted like spaghetti, and I love when they get their vegetables in without complaints. The result wasn’t too mushy which is what I was expecting. It was very hearty and delicious just like an Italian meal should be.
My son, who is the pickiest eater always inquires what I am making. Knowing he’d freak out if I said the word eggplant because he is my son after all, I told him it was Italian and he’d love it like Mario from his video game. He smiled, apparently that was a good response! My husband even spoke in an Italian accent at dinner and asked where Luigi was, it was such a great night surrounding this mouthwatering crock meal.
Ingredients
1 oz. Kraft Parmesan cheese, grated
1 cup reduced-fat or whole-milk Sargento ricotta cheese
1 cup reduced-fat or whole-milk Breakstones 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 Bertolli jarred marinara sauce
1 large eggplant, trimmed and sliced into ¼-inch rounds
Instructions:
In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth.
Spray a slow cooker with cooking spray. Spread a thin layer of marinara 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 the layers, finishing with marinara 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.)
Quick Tip: If the meal is still a bit watery, take the lid off the crock and cook it on high for a bit, stirring every now and then.
Thank you to Clean Eating for this awesome and easy recipe!
