Recipe Review- Eggplant Casserole

I didn't feel like cooking on Friday or Saturday, so I made this new recipe a little later than planned. I made Eggplant Casserole for dinner last night, and I really liked it! It reminded me of lasagna, only eggplant was used instead of noodles. I served it with a chicken breast, and it made for a wonderful meal!

*Quick note: I didn't realize until right before I was planning to cook this that it was a crock pot recipe. The recipe below can be done in a crock pot on low for 6-8 hours, or it can be done in a 400 degree Fahrenheit oven for about 30 minutes.

Eggplant Casserole

1 oz Parmesan cheese, grated

2 cups cottage cheese

6 cloves of garlic, peeled

1 egg

1/2 cup packed fresh basil leaves

3 cups jarred marinara sauce

1 large eggplant, trimmed and sliced into 1/4 inch rounds

1. In a food processor, process cheeses, garlic, egg, and basil until combined and smooth.

2. Spread a thin layer of marina (about 1/3 cup) over bottom of casserole dish (for oven) or crock pot. Arrange one-third of eggplant slices over sauce, overlapping edges. Spread half of cheese mixture over eggplant and then spoon 1/3 of remaining marina evenly over top. Repeat with another 1/3 eggplant, half of cheese mixture, and 1/3 of sauce. Finish with remaining 1/3 of eggplant and sauce.

3. *Cook for 6-8 hours on low in the crockpot, or 30 minutes in a 400 degree oven. 

Serves 6

Prep Time: 20 minutes