Eggplant, Spinach and Chicken Slow Cooker “Lasagna”

Since today marked the last Sunday in August :((((, I wanted to run my errands, go to the beach, etc., and not worry about what time I had to be home to prep for the week.  Therefore it was a perfect day to try out another slow cooker recipe.  I was going to make pulled barbecue chicken, but decided to make this “lasagna” instead!  The eggplant serves as your lasagna noodles so this is a good one if you’re trying to cut back on pasta.  I also included baby spinach for added veggies.  It was delicious and will definitely be good left over for lunch/dinner for the week.

1 medium eggplant, peeled and cut into 1/4′ thick slices
1 pound of thinly sliced chicken breast
Thinly sliced pepperoni
3 cups of crushed tomatoes or your favorite tomato sauce (I used organic crushed tomatoes in tomato puree)
1 teaspoon olive oil
3 cloves of garlic, minced
1 tablespoon Italian seasoning (I used my favorite Cucina Rosa Three Spice Blend-parsley, basil & oregano)
2-3 cups baby spinach
1 egg
1 15 ounce container part-skim ricotta
1 cup shredded part-skim mozzarella cheese
Kosher Salt
Freshly ground pepper
Fresh basil

IMG_9308On a large plate, layer eggplant slices sprinkled with kosher salt between paper towels to absorb excess moisture.  In a medium bowl, combine tomatoes/tomato sauce, garlic, and Italian seasoning.  In a small bowl, mix together the egg and ricotta and season with freshly ground pepper.

Drizzle olive oil in the bottom of the slow cooker and add a few spoonfuls of sauce.  Begin layering the other ingredients as follows: eggplant, ricotta, spinach, chicken, pepperoni slices, mozzarella cheese, and sauce.  Repeat and when you get to the pepperoni layer, top with sauce and remaining mozzarella.  Cooker on low for 4-5 hours.  Let cool slightly and remove any excess liquid.  Serve with fresh basil and enjoy!!!

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