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Slow Cooker Eggplant Lasagna

Edyta
  • 145 minutes
  • Serves 6

INGREDIENTS

2 tbsp

Basil, fresh

1 lb

Eggplant, medium size

1

Egg

4 cups

Marinara sauce

8 oz

Lasagna noodles

1

Black pepper, freshly ground

1 tsp

Italian seasoning

1/2 tsp

Salt

1 cup

Cheese

1/2 cup

Parmesan cheese, grated

15 oz

Ricotta cheese

3 cloves

garlic (small or 2 big ones)