Slowcooker Eggplant Lasagna

What You'll Need:

• 1 lb eggplant medium size

• 8 oz lasagna noodles - 12 noodles

• 15 oz Ricotta Cheese

• 1 egg

• 4 cups Marinara Sauce

• 1 cup cheese shredded, mozzarella or blend

• 1/2 cup Parmesan Cheese grated

• 2 tbsp basil fresh, chopped

• 3 cloves garlic small or 2 big ones

• 1 teaspoon Italian Seasoning

• 1/2 teaspoon salt or more to taste

• freshly ground black pepper

How t Make It:

1. Cut up the eggplant in slices (1/4 inch thick) and arrange them in a single layer on a rack. Sprinkle with salt.

2. Wait 10 minutes, turn and repeat the process. Rinse the eggplant slices and dry out with paper towel;

3. 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;

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

5. Add 4 noodles, break them if needed;

6. Add half of Ricotta cheese mixture;

7. Add about 8 slices of eggplant;

8. Add one cup of Marinara Sauce

9. Add 4 noodles;

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

11. Add 8 slices of eggplant;

12. Add one cup of Marinara Sauce;

13. Add 1/3 shredded cheese and Parmesan cheese

14. Add 4 noodles;

15. Add remaining Marinara sauce and cover;

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

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

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