* Exported from MasterCook *
Slow Cooker Eggplant Lasagna - 5 pts; 21g Carbohydrate; 5g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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2 pounds eggplant -- 2 one-pound eggplants
1 tablespoon kosher salt
30 ounces skim milk ricotta cheese
2 teaspoons olive oil
1 medium onion -- diced
3 garlic cloves -- minced
1 tablespoon minced fresh flat-leaf parsley -- Italian parsley
1 tablespoon minced fresh basil
28 ounces canned crushed tomatoes
1 shallot -- diced
4 ounces fresh spinach
1 tablespoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Slice the eggplant lengthwise into 1/4-inch thick slices. Place in a shallow bowl or colander and sprinkle with the salt. Allow it to sit for 15 minutes. Drain off the liquid. rinse off the salt. Pat dry. Set aside. Line a colander with cheesecloth on paper towels. Pour the ricotta into the colander and drain for 15 minutes.
Heat 1 teaspoon olive oil in a nonstick pan. Saute the onion and garlic until just softened. Add the parsley, basil, and crushed tomatoes. Saute until the sauce thickens and the liquid has evaporated.
In a second nonstick pan, heat the remaining oil. Saute the shallot and spinach until the spinach has wilted. Drain off any extra liquid. Stir this mixture and the Italian seasoning, salt, and pepper into the ricotta mixture. Set aside.
Preheat the oven to 375F. Place the eggplant slices on baking sheets. Bake for 10 minutes. Cool slightly.
Pour one-third of the sauce onto the bottom of a 4-quart slow cooker. top with a single layer of eggplant. Top with half of the cheese mixture. Add one-third of the sauce. top with the rest of the cheese mixture. Layer the remaining eggplant on top, and then top with remaining sauce. Cook for 4 hours on low, then 30 minutes on high, uncovered.
Serves 8
AuthorNote: This no-noodle dish makes for a hearty vegetarian meal. Serve it with a side salad.
Do-It-Yourself Italian Herb Mix: while most spice companies make an Italian mix of dried herbs, it is easy to make your own. Mix 1 teaspoon each of oregano, basil, marjoram, thyme, savory, and crushed rosemary. Store in an airtight container.
Description:
"5 pts"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 225 Calories; 10g Fat (38.5% calories from fat); 15g Protein; 21g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol; 1050mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 1 Fat.
NOTES : Cooker: 4-quart
Time: LOW for 4 hours, and 30 minutes on HIGH uncovered
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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