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Maw-Maw's Crock Pot Eggplant Lasagna

Maw-Maw’s Crock Pot Eggplant Lasagna

Maw-Maw's Crock Pot Eggplant Lasagna
Maw-Maw’s Crock Pot Eggplant Lasagna
Maw-Maw's Crock Pot Eggplant Lasagna
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Maw-Maw's Crock Pot Eggplant Lasagna
Ingredients
  • 1 lb. eggplant, cut into ¼” rounds
  • 1 (15-oz.) container ricotta
  • 2 large egg whites
  • 3 T. chopped fresh basil
  • 3 T. minced garlic
  • 2 t. Italian herb seasoning
  • 4 c. marinara sauce (home-made or store bought)
  • 12-16 no-boil lasagna noodles
  • 1 c. shredded Italian cheese blend
Instructions
  1. Arrange eggplant in single layer on 2 racks. Sprinkle with salt and let stand 10-12 minutes. Turn slices and repeat on the other side.
  2. Rinse eggplant and dry between paper towels.
  3. Combine ricotta, eggs, basil, garlic and Italian seasoning in a bowl.
  4. Coat the crock pot with PAM.
  5. Add ¾ c. warmed marinara sauce to crock pot.
  6. Top with 4 noodles, breaking to fit.
  7. Spread half ricotta mixture over noodles.
  8. Add 7-8 eggplant slices, overlapping to fit.
  9. Add 1 c. of marinara sauce and ¼ c. shredded cheese.
  10. Repeat with another layer of eggplant, sauce and cheese.
  11. Top with 4 noodles and remaining marinara sauce.
  12. Cover and cook 4-5 hours on LOW.
  13. Sprinkle remaining cheese over top.
  14. Cover and let stand until cheese melts.
  15. Uncover and let it set for 15 minutes.
 

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