MY FITNESS CHEESY ITALIAN EGGPLANT CASSEROLE

My Fitness Cheesy Italian Eggplant Casserole image

Provided by Diane

Categories Easy

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 9

Previous Next

1 ounce parmesan cheese, grated
1 cup reduced-fat ricotta cheese
1 cup low fat cottage cheese
3 garlic cloves, peeled
1 egg
1/2 cup packed fresh basil leaf, plus additional basil leaves for garnish
1/4 teaspoon ground black pepper
3 cups marinara sauce
1 large eggplant

Steps:

In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth.
Mist a 5- to 6-qt slow cooker with cooking spray. Spread a thin layer of marinara (about 1/3 cup) over bottom of slow cooker. Arrange one-third of eggplant slices over sauce, overlapping edges. Spread half of cheese mixture over eggplant and then spoon one-third of remaining marinara evenly over top. Repeat with another one-third of eggplant, half of cheese mixture and one-third of sauce, and finish with remaining one-third of eggplant and sauce.
Cover and cook on low for 6 to 8 hours. (TIP: If casserole is still watery, cook on high, uncovered, for an additional 10 minutes.) Garnish with additional basil.

Nutrition Facts : Calories 201.7, Fat 6.7, SaturatedFat 2.4, Cholesterol 41.5, Sodium 737.6, Carbohydrate 25.2, Fiber 6.6, Sugar 15, Protein 10.8