Slow-Cooker Eggplant Casserole
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
240 mins
Total Time:
255 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
eggplant
14.12 oz
tomato sauce
3.53 oz
onion
2 cloves
garlic
2 tbsp
olive oil
1 tsp
Dried Oregano
1 tsp
Dried Basil
1 tsp
Salt
0.5 tsp
Black pepper
Directions
Step 1
Slice the eggplant into thin rounds and sprinkle with salt. Let it sit for 30 minutes to remove excess moisture.
Step 2
Rinse the eggplant slices and pat them dry with a paper towel.
Step 3
In a large skillet, heat olive oil over medium heat. Add the onion and garlic and cook until softened.
Step 4
Add the tomato sauce, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well to combine.
Step 5
Place a layer of eggplant slices in the bottom of a slow cooker. Top with a layer of the tomato sauce mixture. Repeat the layers until all the ingredients are used.
Step 6
Cover the slow cooker and cook on low heat for 4 hours, or until the eggplant is tender.
Step 7
Serve the eggplant casserole hot and enjoy!
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
18 g
(72
kcal)
| Calories | 13.245 kcal | 0.66% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.0883 g | 0.08% |
| Fat | 0.7064 g | 0.5% |
| Carbohydrates | 1.5894 g | 0.32% |
| Sodium | 35.32 mg | 7.06% |
| Fibers | 0.7064 g | 1.86% |
| Sugars | 0.883 g | 0% |
| Protein | 0.3532 g | 0.42% |
| Vitamin C | 1.3245 mg | 1.47% |
| Calcium | 0.5298 mg | 0.11% |
| Iron | 0.7064 mg | 0.14% |
| Potassium | 39.735 mg | 7.95% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1766 mg | 1.18% |
| Zinc | 0.0883 mg | 0.02% |
| Selenium | 0.0883 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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