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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parmesan cheese	1	ounce	grated	104.8931	11.3398	11.3398	1.4175
ricotta cheese	1	cup	reduced fat	431.52	7.5392	27.9248	32.1904
cottage cheese	1	cup	low fat	205.8	7.098	23.351999999999997	9.03
garlic clove	3		peeled	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
basil leaf	1/2	cup	packed	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
marinara sauce	3	cups		-	-	-	-
eggplant	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.