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Parmesan cheese Ricotta cheese cottage cheese garlic egg basil leaf ground black pepper marinara sauce eggplant
Viewed: 9 - Published at: 8 years agoIngredients
- 1 ounce parmesan cheese, grated
- 1 cup reduced-fat ricotta cheese
- 1 cup low fat cottage cheese
- 3 garlic cloves, peeled
- 1 egg
- 1/2 cup packed fresh basil leaf, plus additional basil leaves for garnish
- 1/4 teaspoon ground black pepper
- 3 cups marinara sauce
- 1 large eggplant
Method
- In a food processor, process cheeses, garlic, egg, 1/2 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.
