Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients, requires minimal preparation, and is prepared entirely in
a slow cooker.
Cut the eggplant in slices & arrange in a single layer on a rack. Sprinkle with salt. Wait 10 min, turn and repeat.Rinse the eggplant slices and dry out with apaper towel.
Combine ricotta, garlic, salt, pepper, Italian seasoning, basil & 1/4 c of Parmesan. Add salt & pepper if needed. Mix in egg.Spray the slow cooker with cooking spray, add in a layer of marinara.
Cook on high for 2 to 2.5 hours or on low for 4-5 hours.Add the remaining shredded cheese, cover and let melt.Let stand for 15 min. Sprinkle with fresh basil.