Ingredients
- 1 medium eggplant, cut into 1/2-inch thick slices
- 1 1/2 teaspoons salt
- 1 cup Slow Cooker Marinara Sauce
- 1 package (8 oz.) fresh mozzarella, cut into 8 slices, divided
- 1 package (0.75 oz.) fresh basil, leaves only, divided
- 1/4 cup grated Parmesan cheese, divided
Directions
- Sprinkle eggplant with salt and place in a colander to drain for 1 hour.
- Heat oven to 375°F. Spray baking pan and 5 (4-inch) ramekins with nonstick cooking spray.
- Rinse eggplant thoroughly with water to remove salt. Press each slice between paper towels to remove extra water and salt. Place on papertowels to dry. Arrange a single layer of eggplant slices in baking pan.
- Bake 25 to 30 minutes or until eggplant is tender. Remove slices to cooking rack. Repeat baking remaining eggplant. Reduce oven temperature to 350°F.
- In each ramekin, layer 1 slice eggplant, 1 tablespoon sauce, 1 slice mozzarella, 1 basil leaf, 1 additional tablespoon sauce and sprinkle with Parmesan cheese. Repeat layers ending with a sprinkle of Parmesan cheese.
- Bake 20 to 25 minutes or until cheese is melted and eggplant layers are heated through.
Serves: 5