This is such a quick, easy, healthy meal to make for the whole family to enjoy! The eggplant acts like the noodles and can't even tell it's eggplant. Winner!
Ingredients:
1 large eggplant, sliced thin
6 cups pasta sauce (no sugar, low salt)
2 cups Greek yogurt
2 cups reduced fat shredded mozzarella cheese
1 cup reduced fat shredded parmesan cheese
1 tablespoon dried oregano
8 fresh basil leaves - chopped (optional for topping)
Directions:
1. Spray slow cooker with nonstick cooking spray.
2. Pour 2 cups of sauce evenly with the bottom of crock.
3. Place a layer of eggplant slice atop sauce.
4. Mix Greek yogurt with 1/2 cup mozzarella, 1 cup Parmesan, & oregano. Layer the mixture atop eggplant slices.
5. Repeat layering sauce, eggplant, yogurt.
**Make sure you reserve some sauce for the top layer**
6. Sprinkle remaining cup of mozzarella evenly across the entire dish. Cover and cook on low for 4-6 hours.
7. Garnish with fresh basil before serving. Enjoy!
**You can add meat to this if you'd like. I have tried it with ground turkey. I just fried it up ahead of time, and added it to the greek yogurt mixture. Tasted delicious!
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