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- 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.
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- 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 2.5 g
- Sodium Content 451 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0.5 g