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HomePricingCommunityMy Recipes
Slow Cooker Eggplant Lasagna

  1. Cut up the eggplant in slices (¼ inch thick) and arrange them in a single layer on a rack. Sprinkle with salt. Wait 10 minutes, turn and repeat the process. Rinse the eggplant slices and dry out with paper towel;

  2. In a bowl, combine ricotta cheese, garlic, salt, pepper, Italian seasoning, basil and ¼ cup of Parmesan Cheese and taste. Add salt and pepper if needed. Add egg and mix well together;

  3. Spray the slow cooker (6 QT) with cooking spray, and begin layering by adding ¾ cup of Marinara sauce first;

  4. Add 4 noodles, break them if needed;

  5. Add half of Ricotta cheese mixture;

  6. Add about 8 slices of eggplant;

  7. Add one cup of Marinara Sauce

  8. Add 4 noodles;

  9. Add the other half of Ricotta mixture; Sprinkle ⅓ cup of shredded cheese;

  10. Add 8 slices of eggplant;

  11. Add one cup of Marinara Sauce;

  12. Add ⅓ shredded cheese and Parmesan cheese

  13. Add 4 noodles;

  14. Add remaining Marinara sauce and cover;

  15. Cook on high for 2 to 2.5 hours or on low for 4-5 hours;

  16. Add the remaining shredded cheese, cover and let the cheese melt;

  17. Open and let stand for 15 minutes before serving; Sprinkle with fresh basil

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

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