Slow Cooker Eggplant Lasagna

Step 1

Cut up the eggplant in slices (1/4 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;

Step 2

In a bowl, combine ricotta cheese, garlic, salt, pepper, Italian seasoning, basil and 1/4 cup of Parmesan Cheese and taste. Add salt and pepper if needed. Add egg and mix well together;

Step 3

Spray the slow cooker (6 QT) with cooking spray, and begin layering by adding 3/4 cup of Marinara sauce first;

Step 4

Add 4 noodles, break them if needed;

Step 5

Add half of Ricotta cheese mixture;

Step 6

Add about 8 slices of eggplant;

Step 7

Add one cup of Marinara Sauce

Step 8

Add 4 noodles;

Step 9

Add the other half of Ricotta mixture; Sprinkle 1/3 cup of shredded cheese;

Step 10

Add 8 slices of eggplant;

Step 11

Add one cup of Marinara Sauce;

Step 12

Add 1/3 shredded cheese and Parmesan cheese

Step 13

Add 4 noodles;

Step 14

Add remaining Marinara sauce and cover;

Step 15

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

Step 16

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

Step 17

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