What you need

1 teaspoon salt
1 medium eggplant, cut in 1″ cubes
2 to 3 medium zucchini, halved & sliced 1/2″
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4″ thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste

Toss eggplant and zucchini with the 1 teaspoon of salt.
Place in a large colander over a bowl to drain for about 1 hour.

Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.

In the slow cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese.

Sprinkle with oregano, salt and pepper. Repeat layering 2 more
times.

Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.
Serves 6.

Tags for this recipe :

Tags: Crock Pot Recipes, Vegetarian Recipes

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