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 15 ounce container part-skim ricotta
1 cup shredded part-skim mozzarella cheese
Freshly ground pepper
On 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!!!