Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients (like ripe eggplant and fresh basil), requires minimal preparation, and is prepared entirely in a slow cooker.
Eggplant | Lasagna Noodles Ricotta Cheese | Egg Marinara Sauce | Basil Mozzarella | Parmesan Garlic | Italian Seasoning Salt | Pepper
PREPARE EGGPLANT Slice your eggplant, then sprinkle with salt. Wait 10 minutes, turn and repeat the process. Then rinse and pat dry.
MAKE CHEESE MIXTURE Combine ricotta cheese, parmesan, and seasoning, then mix in the egg. Next, begin layering the slow cooker by first adding Marinara sauce.
LASAGNA LAYERS Add a layer of noodles followed by half of the Ricotta cheese mixture and top with eggplant slices. Then repeat the layers.
Add More Cheese Sprinkle the Ricotta layer with shredded cheese, then add another layer of eggplant and Marinara sauce. Top that with more cheese, a layer of noodles and Marinara sauce.
Cook lasagna Cook on low for 4-5 hours, then add the remaining shredded cheese, and let it melt. Finish off with a sprinkle of fresh basil.