Eggplant & Zucchini Casserole

Preparation info
  • Makes:

    6

    Servings
    • Difficulty

      Easy

    • Ready in

      6 hr

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

By Phyllis Pellman Good

Published 2008

  • About

Jennifer Dzialowski Brighton, MI

Ingredients

  • 2 egg whites
  • 1 medium eggplant
  • 1 medium zucchini

Method

  1. Beat egg whites in small bowl.
  2. Slice eggplant and zucchini. Place in separate bowl.
  3. Combine in another bowl bread crumbs, garlic powder, and Italian seasoning.
  4. Dip sliced veggies in egg white and then in bread crumbs. Layer in slow cooker, pouring sauce and sprinkling cheese over each layer. (Reserve ½ cup cheese). Top with sauce.