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Eggplant Casserole

chef.david.galeano's picture
Ingredients
  Onion 1 Large, peeled, sliced
  Garlic 1 Clove (5 gm), peeled, minced
  Eggplant 1 Medium, cut in 1/2 inch cubes (Or Small)
  Zucchini 3 Medium, sliced thin
  Green pepper 1 , seeded, sliced
  Canned peeled tomatoes 12 Ounce, drained, cut in quarters (Reserve Juice, 1 Can)
  Salt To Taste
  Basil 1 Tablespoon
  Parsley flakes 2 Tablespoon
  Olive oil/Other oil you prefer 2 Tablespoon
Directions

MAKING
1. In a small bowl, combine the salt, basil and parsley.
2. In a slow-cooker or a crock pot layer half the vegetables in the given order.
3. Sprinkle with half the herb-salt.
4. Repeat layering with remaining half of vegetables and sprinkle with remaining herb-salt.
5. Generously drizzle olive oil over the vegetables.
6. Cover the pot with its lid.
7. Slow cook the vegetables on HIGH for about 4 hours or if you are not in a hurry and want to serve them for dinner, cook on LOW for about 8 hours.

SERVING
8. Carefully lift and dish out in a casserole dish. Try to keep the layers intact.
9. Serve hot or cold as a side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
240 Minutes
Ready In: 
250 Minutes
Servings: 
4

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