eggplant casserole (hubby loves it!)
My hubby planted kisses on me when I made this casserole. He has always loved Eggplant, as does my stepmom! It's really good! Lost my recipe for a while, and just found it again while going through my recipe box...
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prep time
cook time
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 3 medium eggplants
- 1 teaspoon sea salt (i use it with garlic in it as well)
- pam
- 3 tablespoons olive oil
- 1 can durkee's onions (those french fried ones), crushed
- shredded parmesan (i use a small bag because we like lots of cheese)
- 24 ounces spaghetti sauce of your choice, we typically get tomato basil of some brand
- 6 ounces mozzarella cheese slices
- seasoning (i use italian, some garlic, some onion)
How To Make eggplant casserole (hubby loves it!)
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Step 1Spray crockpot with PAM. Cut eggplant into 1/2" slices, sprinkle with salt and let stand about 20 minutes (this makes the eggplant 'weep'). Dry with paper towels. I sprayed the eggplant slices with PAM too.
-
Step 2Drizzle oil into bottom of crockpot. Layer: 1/4 cheese mix on bottom, 1/4 eggplant, 1/4 sauce, then flatten down and sprinkle with onion mix. Repeat, ending with cheese slices on top. You should have 4 layers or so. Cook on low 4-5 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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