6 Servings 480 min Cook
1 Oz Parmesan Cheese
1 Cup Ricotta Cheese
1 Cup, (not packed) Cottage Cheese
3 Clove Garlic
1 Extra large Egg
2 Cup leaves, whole Basil
1/4 Tsp Pepper
3 Cup Pasta Sauce
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
In a food processor, process cheeses, garlic, egg, ½ cup basil, and pepper until combined and smooth.
Mist a 5-6 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 6-8 hours.
(TIP: If casserole is still watery, cook on high, uncovered, for an additional 10 minutes.
) Garnish with additional basil.