Slow Cooker Eggplant Casserole
Today we have a WINNING recipe for you so that you can be FIT FOR DUTY and FIT FOR LIFE!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Slow Cooker Eggplant Casserole. Where are my veggies?
INGREDIENTS:
1 oz Parmesan cheese, grated
1 cup reduced-fat or whole-milk
ricotta cheese
1 cup reduced-fat or whole-milk cottage cheese
3 cloves garlic, peeled
1 egg
1/2 cup packed fresh basil leaves,
plus additional basil leaves for garnish
1/4 tsp ground black pepper
3 cups all-natural jarred
marinara sauce
1 large eggplant, trimmed and sliced
into ¼-inch rounds
DIRECTIONS:
- In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth.
- Mist a 5qt to 6qt slow cooker with cooking spray.
- Spread a thin layer of marinara (about 1/3 cup) over bottom of slow cooker.
- Arrange one-third of eggplant slices over sauce, overlapping edges.
- Spread half of cheese mixture over eggplant and then spoon one-third of remaining marinara evenly over top.
- Repeat with another one-third of eggplant, half of cheese mixture and one-third of sauce, and finish with remaining one-third of eggplant and sauce.
- Cover and cook on low for 6 to 8 hours. (TIP: If casserole is still watery, cook on high, uncovered, for an additional 10 minutes.) Garnish with additional basil.
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THE FIT FIRST RESPONDER FAMILY
