Description
A comforting, layered eggplant dish cooked in a slow cooker, featuring marinara and gooey cheese for a delightful meal.
Ingredients
- 2 medium eggplants, sliced
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt, for salting eggplant
- Fresh basil, for garnish
Instructions
- Salt the eggplant slices and set aside for 30 minutes to draw out moisture.
- Layer half of the eggplant slices in the bottom of the slow cooker.
- Spread a layer of marinara sauce over the eggplant.
- Add a layer of mozzarella cheese on top.
- Repeat the layers with the remaining eggplant, marinara, and mozzarella.
- Finish with a layer of marinara and sprinkle Parmesan cheese on top.
- Cover and cook on low for 6 hours or high for 3 hours, until eggplant is tender and cheese is bubbly.
- Garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian