Eggplant lasagna

By lisaS

Eggplant lasagna

Ingredients

• 1 medium eggplant (about 1 lb), cut into 1/4-inch rounds
• 1 container (15 oz) part-skim ricotta
• 2 large egg whites
• 2 tbsp chopped fresh basil
• 2 cloves garlic, minced
• 1 tsp salt-free Italian herb seasoning
• 3 1/2 cup marinara sauce, warmed
• 12 whole wheat no-boil lasagna noodles (from 9 oz package)
• 1 cup shredded Italian cheese blend

Preparation

Step 1

Arrange eggplant in single layer on 2 racks. Sprinkle with 1 tsp salt. Let stand 10 minutes. Turn slices and repeat process. Briefly rinse eggplant and press firmly between 2 double layers of paper towels to dry.

2. Combine next 5 ingredients in bowl.

3. Coat slow cooker with cooking spray. Add 3/4 cup of the warm marinara. Top with 4 noodles, breaking into pieces to fit. Spread half of the ricotta mixture over noodles. Add 7 or 8 eggplant slices, overlapping to fit. Add 1 cup marinara and 1/4 cup of the shredded cheese. Repeat with 4 noodles, remaining ricotta, 7 or 8 eggplant slices, 1 cup marinara, and 1/4 cup shredded cheese. Top with 4 noodles and remaining 3/4 cup marinara.

4. Cover and cook until eggplant is very tender, 4 to 5 hours on low. Sprinkle remaining 1/2 cup shredded cheese over top. Cover and let stand until cheese melts, 5 minutes. Turn off slow cooker, uncover, and let stand 20 minutes