Slow-cooker eggplant parmesan casserole

Slow-cooker eggplant parmesan casserole is a delicious and easy-to-make dish that's perfect for a hearty dinner. This recipe combines layers of tender eggplant, rich cheeses, and flavorful pasta sauce, all cooked to perfection in a slow cooker. It's a great way to enjoy a classic Italian-inspired meal with minimal hands-on time.

Ingredients:

Instructions:

Tips:

- Choose a firm eggplant: Select an eggplant that is firm and smooth to ensure the best texture in your casserole.

- Slice the eggplant thinly: Cut the eggplant into 1/4-inch slices to ensure even cooking and better layering.

- Layer properly: Start with a layer of pasta sauce, then add eggplant slices, followed by the cheese mixture, and repeat. This ensures each bite has a balanced flavor.

- Mix cheeses well: Combine the ricotta, cottage cheese, parmesan, garlic, egg, basil, and black pepper thoroughly to create a smooth and consistent cheese mixture.

- Cook on low: Set your slow cooker to low heat and cook for 4-5 hours, or until the eggplant is tender and the cheese is bubbly.

- Let it rest: Allow the casserole to sit for 10-15 minutes after cooking before serving. This helps it set and makes it easier to serve.

Your slow-cooker eggplant parmesan casserole is now ready to be served. The layers of eggplant, cheese, and sauce come together to create a comforting and flavorful dish that's sure to please the whole family. Enjoy it as a main course with a side of garlic bread or a fresh salad.