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Ingredients:
- 1 teaspoon salt
- 1 medium eggplant, cut in 1-inch cubes
- 2 medium zucchini, halved and sliced 1/2-inch thick
- 1 large onion, thinly sliced
- 12 ounces fresh mushrooms, sliced
- 1 tablespoon olive oil
- 4 plum tomatoes, sliced 1/4-inch thick
- 1 1/2 cups shredded mozzarella cheese
- 2 cups tomato sauce
- 1 teaspoon oregano or italian herb mixture
- salt and pepper, to taste
Preparation:
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large
colander over a bowl to drain for about 1 hour. Drain and squeeze excess
moisture out. In a large skillet over medium heat, saute onion, eggplant,
zucchini, and mushrooms until slightly tender. In the slow cooker/Crock Pot, layer
1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato
sauce. and 1/3 of the cheese. Sprinkle with oregano or Italian herbs, salt and pepper.
Repeat layering 2 more times. Cover and cook on low 5 too 7 hours. Serve
with rice, pasta, or other grain.
Serves 6.
Serves 6.
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