Slow Cooker Eggplant Lasagna
Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients (like ripe eggplant and fresh basil), requires minimal preparation, and is prepared entirely in a slow cooker.
Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients (like ripe eggplant and fresh basil), requires minimal preparation, and is prepared entirely in a slow cooker.
- 1 egg
- freshly ground black pepper
- 1 teaspoon italian seasoning
- 15 oz ricotta cheese
- 1/2 teaspoon salt (or more to taste)
- 1/2 cup parmesan cheese (grated)
- 1 lb eggplant (medium size)
- 8 oz lasagna noodles (- 12 noodles)
- 4 cups marinara sauce
- 1 cup cheese (shredded mozzarella or blend)
- 2 tbsp basil (fresh chopped)
- 3 cloves garlic (small or 2 big ones)
- Carbohydrate 27.4107097600167 g
- Cholesterol 25.3975470691667 mg
- Fat 10.2352361096917 g
- Fiber 4.49451025374731 g
- Protein 11.1510256610583 g
- Saturated Fat 4.6982262578425 g
- Serving Size 1 1 Serving (358g)
- Sodium 791.145676354167 mg
- Sugar 22.9161995062694 g
- Trans Fat 0.666186790364165 g
- Calories 248 calories
Step-by-step
- Cut up the eggplant in slices (1/4 inch thick) and arrange them in a single layer on a rack. Sprinkle with salt. Wait 10 minutes, turn and repeat the process. Rinse the eggplant slices and dry out with paper towel;
- In a bowl, combine ricotta cheese, garlic, salt, pepper, Italian seasoning, basil and 1/4 cup of Parmesan Cheese and taste. Add salt and pepper if needed. Add egg and mix well together;
- Spray the slow cooker (6 QT) with cooking spray, and begin layering by adding 3/4 cup of Marinara sauce first;
- Add 4 noodles, break them if needed;
- Add half of Ricotta cheese mixture;
- Add about 8 slices of eggplant;
- Add one cup of Marinara Sauce
- Add 4 noodles;
- Add the other half of Ricotta mixture; Sprinkle 1/3 cup of shredded cheese;
- Add 8 slices of eggplant;
- Add one cup of Marinara Sauce;
- Add 1/3 shredded cheese and Parmesan cheese
- Add 4 noodles;
- Add remaining Marinara sauce and cover;
- Cook on high for 2 to 2-5 hours or on low for 4-5 hours;
- Add the remaining shredded cheese, cover and let the cheese melt;
- Open and let stand for 15 minutes before serving; Sprinkle with fresh basil
Salting raw eggplant slices before assembly is non-negotiable for drawing out bitter moisture and preventing a watery casserole. Cutting the slices to a uniform quarter-inch thickness ensures they yield properly under the weight of the marinara and cheese without dissolving into mush. Furthermore, rinsing and thoroughly blotting those salted pieces with paper towels removes surface sodium so the final dish remains balanced.
Assembling dry lasagna noodles directly into a humid slow cooker insert requires precise liquid ratios to hydrate the pasta without turning it past al dente. Pouring three-quarters of a cup of marinara sauce on the bottom prevents scorching against the heating element while providing immediate steam. Because slow cookers trap condensation tightly, layering the ingredients in a strict sequence guarantees that every noodle absorbs enough moisture during the four to five hours on low heat.
Judging doneness in a slow cooker relies entirely on visual and textural cues rather than internal probes. Inserting a sharp paring knife through the center layers should meet zero resistance from the pasta sheets, indicating complete hydration. Letting the assembled lasagna rest covered for fifteen minutes off the heat allows the starches to set, which stops the slices from sliding apart upon transfer.
Cleaning the six-quart ceramic insert immediately after cooling prevents baked-on cheese from requiring abrasive scrubbing tools later. Storing leftovers in an airtight glass container within the refrigerator maintains structural integrity for up to three days. Reheating individual portions in a conventional oven restores crispness to the top mozzarella layer far better than a microwave ever will.
