My Fitness Cheesy Italian Eggplant Casserole

1. 1

   In a food processor, process cheeses, garlic, egg, 1/2 cup basil and pepper until combined and smooth.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.