Ingredients
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2 Eggplant
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¼ cup Egg
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24 oz fat-free Cottage Cheese
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¼ tsp Salt
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Black Pepper
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14-oz can Tomato Sauce
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2–4 Tbsp Italian Seasoning
Directions
Steps
|
1
Done
|
Peel eggplants and cut in ½-inch thick slices. Soak in salt water for about 5 minutes to remove bitterness. Drain well. |
|
2
Done
|
Spray slow cooker with fat-free cooking spray. |
|
3
Done
|
Mix Egg Beaters, cottage cheese, salt, and pepper together in bowl. |
|
4
Done
|
Mix tomato sauce and Italian seasoning together in another bowl. |
|
5
Done
|
Spoon a thin layer of tomato sauce into bottom of slow cooker. Top with about one-third of eggplant slices, and then one-third of egg/cheese mixture, and finally one-third of remaining tomato sauce mixture. |
|
6
Done
|
Repeat those layers twice, ending with seasoned tomato sauce. |
|
7
Done
|
Cover. Cook on High 4 hours. Allow to rest 15 minutes before serving. |
