Eggplant Italian

Preparation info
  • Makes:

    6–8

    Servings
    • Difficulty

      Easy

    • Ready in

      4 hr 30

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Melanie Thrower McPherson, KS

Ingredients

  • 2 eggplants
  • ¼ cup eggbeaters
  • 24 ozs. fat-free cottage

Method

  1. Peel eggplants and cut in ½-inch-thick slices. Soak in salt-water for about 5 minutes to remove bitterness. Drain well.
  2. Spray slow cooker with fat-free cooking spray.
  3. Mix eggbeaters, cottage cheese, salt, and pepper together in bowl.
  4. Mix tomato sauce and Italian seasoning together in another bowl.
  5. Spoon a thin layer of tomato sauce