Best Slow Cookercrock Pot Sausage Eggplant And Tomato Casserole Recipes

Eggplant and Tomato Stew in the Crock Pot image

Provided by Geema

Categories Stew

Time 8h25m

Yield 6 serving(s)

Number Of Ingredients 16

1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups chopped tomatoes
1 1/2 cups sliced carrots
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 cup onion
1 cup sliced celery
3 garlic cloves, minced
3 cups vegetable broth
1 (6 ounce) can Italian-style tomato paste
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flakes
1 bay leaf

Steps:

Combine all ingredients in crock pot.
Cover and cook on low heat for 8-9 hours.
Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.

Nutrition Facts : Calories 216.7, Fat 1.8, SaturatedFat 0.2, Sodium 785.9, Carbohydrate 43.5, Fiber 12.3, Sugar 9.8, Protein 10.1

Eggplant, Potato, Tomato Casserole image

Provided by Katzen

Categories Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 large eggplant, sliced and salted
4 large potatoes, sliced
2 lbs plum tomatoes, chopped
6 minced garlic cloves
4 tablespoons fresh basil, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt (or more)
1/2 teaspoon fresh ground pepper (or more)
1/8 teaspoon dried chili (optional)
1/2 cup parmesan cheese (optional)

Steps:

Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.

Nutrition Facts : Calories 213.1, Fat 3.9, SaturatedFat 0.6, Sodium 309.5, Carbohydrate 41.4, Fiber 7.8, Sugar 6.1, Protein 5.6

Slow Cooker Breakfast Casserole image

Provided by Bonnie G 2

Categories Breakfast

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons canola oil
one 16-ounce package refrigerated diced cooked potato
1 large red onion, thinly sliced
1 green bell pepper, chopped
1/2 teaspoon salt
one 9 . 6-ounce package turkey breakfast sausage patty, thawed and crumbled
12 large eggs
1 cup milk
1 cup shredded monterey jack pepper cheese

Steps:

Spray the insert of a 5-quart slow cooker with cooking spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper and 1/4 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, until the potatoes begin to brown and the vegetables are tender, about 12 minutes.
Scatter the sausage evenly onto the bottom of the slow cooker. Top evenly with the potato mixture. Whisk together the eggs, milk and remaining 1/4 teaspoon salt in a large bowl until blended. Pour in the egg mixture. Sprinkle the cheese evenly over the egg mixture leaving a 1-inch border around the edges to prevent the egg mixture from sticking.
Cover and cook until the eggs are set, and a knife inserted in the center comes out clean, 2 1/2-3 hours on low or 2 hours on high.
Tip: Turkey breakfast sausage is a great alternative to higher-fat pork sausage and is equally as tasty.

Nutrition Facts : Calories 294.5, Fat 21.4, SaturatedFat 8, Cholesterol 394.4, Sodium 458.3, Carbohydrate 6, Fiber 0.8, Sugar 2, Protein 18.9