Eggplant Casserole in the crock pot

Eggplant Casserole in the crock pot

Ingredients
1) 1 ounce grated Parmesan cheese
2) 1 cup ricotta cheese (either whole milk or skim)
3) 1 cup cottage cheese (either whole milk or skim)
4) 3 cloves of garlic
5) 1egg
6) 1/2 cup packed basil leaves
7) 3 cups marina sauce (jarred or homemade - if using jarred get the no sugar added type)
8) 1 large eggplant

Directions:
1) Mince garlic
2)  Chop basil to very tiny pieces
3) In a large bowl, combine cheeses, garlic, egg and basil until smooth
4) Slice eggplant into 3/4 inch rounds (leave skin on for more taste and nutrients
5) Spray inside of crock pot with cooking spray
6) Spread a thin layer of marinara sauce on the bottom of crock pot
7) Place 1/3 of eggplant slices over sauce, overlapping edges
8) Spread 1/2 of the cheese mixture over eggplant and spoon one third of remaining marinara over top
9) Repeat with another 1/3 of eggplant, second half of cheese mixture and another 1/3 of sauce
10) Finish with remaining 1/3 of eggplant and sauce
11) Cover and cook on low for 6-8 hours
12) If casserole is watery at the end, turn to high and uncover for 10 minutes. 
13) Enjoy