Eggplant Casserole Recipe
Summary
Preparation Time10 MinCooking Time4 Hr 0 Min
Ready In4 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Onion | 1 Large, peeled | |
| Garlic | 1 Clove (5gm), peeled | |
| 1 small or medium eggplant, peeled, cut in 1/2 inch cubes | ||
| 3 medium zucchini, sliced thin | ||
| 1 green pepper, seeded, sliced | ||
| Tomatoes | 1 12 Ounce, drained | |
| Salt | To Taste | |
| Basil | 1 Tablespoon | |
| Parsley flakes | 2 Tablespoon | |
| Olive oil | 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.
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.
Chef
