Cheesy Italian 
Eggplant Casserole

A quick and easy take on eggplant Parmigiana, our version skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.
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Cheesy Italian Eggplant Casserole image
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 oz Parmesan cheese, grated
  • 1 cup reduced-fat or whole-milk 
ricotta cheese
  • 1 cup reduced-fat or whole-milk cottage cheese
  • 3 cloves garlic, peeled
  • 1 egg
  • 1/2 cup packed fresh basil leaves, 
plus additional basil leaves for garnish
  • 1/4 tsp ground black pepper
  • 3 cups all-natural jarred 
marinara sauce
  • 1 large eggplant, trimmed and sliced 
into ¼-inch rounds

Preparation

  1. In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth.
  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. 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 Information

  • Serving Size: 1/6 of casserole
  • Calories: 165
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 53 mg
  • Fat Content: 6 g
  • Fiber Content: 4 g
  • Protein Content: 14 g
  • Saturated Fat Content: 25 g
  • Sodium Content: 451 mg
  • Sugar Content: 10 g
  • Trans Fat Content: 5 g