Come home to the flavors of Italy with this delicious vegetable medley.
sliced 1/2 inch
sliced 1/4 inch thick
What You'll Need
- Measuring cup
- Measuring spoons
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 crock-pot, layer 1/3 of the vegetables, 1/3 of the tomato sauce, and 1/3 of the cheese.
Sprinkle with oregano, salt and pepper.
Repeat layering 2 more times. Cover; cook on low 6 to 8 hours.
Cut this recipe in half to save money.
Nutrition Info and more
Serving size:Total calories:
13 gSaturated fat: