Slow Cooker Eggplant Lasagna
Easy slow cooker eggplant lasagna recipe, homemade with simple ingredients. Loaded with layers of eggplant slices, marinara sauce, ricotta, mozzarella, parmesan cheese and noodles.
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Ingredients
Eggplant layer
- 1 Eggplant Large, Cut into ½ inch thick round slices
- Salt As needed
Ricotta cheese layer
- 1 container Ricotta cheese 15 oz. container, Full fat
- 2 cloves Garlic Finely minced
- Salt To taste
- Pepper To taste
- 2 teaspoon Italian seasoning
- 2 tablespoon Parmesan cheese Full fat, Shredded
- 2 tablespoon Mozzarella cheese Full fat, Shredded
- 1 Egg Large
Noodle & Tomato layer
- 4 cups Marinara sauce
- 9-10 Lasagna noodles Broken
- 1 cup Mozzarella cheese Full fat, Shredded
- 1 cup Parmesan cheese Full fat, Shredded
Instructions
- Arrange the eggplants slices as single layer on a baking tray.
- Sprinkle a little salt on top of all the slices and keep aside for 10 minutes.
- Then, flip the slices and repeat the process.
- Rinse the eggplant slices with water and dry them gently with paper towels.
- In a small mixing bowl, add ricotta cheese, garlic, salt, pepper, Italian seasoning, parmesan cheese, mozzarella cheese, egg and mix until combined.
- Spray the slow cooker (6 quart or larger) with oil.
- Add about 1 cup marinara sauce and spread it out evenly, using the back of a spoon.
- Add a single layer of broken lasagna noodles.
- Spread half the ricotta cheese mixture as evenly as possible on top of the noodles.
- Top it off with a layer of eggplant slices. It's okay if they overlap.
- Add 1 cup marinara sauce and spread it out as evenly as you can.
- Add another layer of broken lasagna noodles.
- Add remaining ricotta cheese mixture and spread it out.
- Sprinkle ¼ cup of the mozzarella cheese and ¼ cup of the parmesan cheese.
- Add another layer of eggplant slices.
- Add 1 cup of marinara sauce and spread it out as evenly as you can.
- Sprinkle another ¼ cup of the mozzarella cheese and ¼ cup of the parmesan cheese.
- Add another layer of broken lasagna noodles.
- Add final 1 cup marinara sauce and spread it out as evenly as you can.
- Cook on High heat for 2 to 2.5 hours or on Low heat for 4-5 hours or until noodles are softened and cooked through.
- In the final 15-20 minutes, sprinkle the remaining mozzarella cheese and parmesan cheese.
- Cover and let it continue cooking until cheese is fully melted.
- Garnish with roughly chopped fresh parsley or basil. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.
Nutrition
Calories: 511kcalCarbohydrates: 52gProtein: 30gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 95mgSodium: 1372mgPotassium: 951mgFiber: 7gSugar: 12gVitamin A: 1394IUVitamin C: 13mgCalcium: 537mgIron: 3mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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