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Ready In:
7 hours
Serves: 8
Come home to the flavors of Italy with this delicious vegetable medley.
What you'll need
Large skillet
Ingredients
Serves 8
1 teaspoon Salt
1 Eggplants medium, cubed
2 Zucchinis mediu, sliced 1/2 inch
1 piece Onion large, sliced thinly
12 ounces Mushrooms fresh, sliced
1 tablespoon Olive Oil
4 pieces Plum Tomatoes sliced 1/4 inch thick
1 1/2 cups Mozzarella Cheese shredded
2 cups Tomato Sauce
1 teaspoon Oregano
of Salt to taste
of Black Pepper to taste
Directions
1.Toss eggplant and zucchini with the 1 teaspoon of salt.
2.Place in a large colander over a bowl to drain for about 1 hour.
3.Drain and squeeze excess moisture out.
4. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.
5.In the crock-pot, layer 1/3 of the vegetables, 1/3 of the tomato sauce, and 1/3 of the cheese.
6.Sprinkle with oregano, salt and pepper.
7.Repeat layering 2 more times. Cover; cook on low 6 to 8 hours.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 255 | ||
| % Daily Value* | ||
| Total Fat 13 g | 17% | |
| Saturated Fat 6.7 g | 34% | |
| Sodium 799 mg | 35% | |
| Total Carbohydrate 18 g | 7% | |
| Dietary Fiber 6.2 g | 22% | |
| Protein 20 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: San Francisco Food Bank Crockpot Recipes
Cooking Environment: Limited Kitchen
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