Italian Style Eggplant and Zucchini
1 teaspoon salt
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, sauté 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 tomato sauce. and 1/3 of the cheese. Sprinkle with oregano or Italian herbs, salt and pepper. Repeat layering 2 more times. Cover and cook on low 5 too 7 hours. Serve with rice, pasta, or other grain.
1 medium eggplant, cut in 1-inch cubes
2 medium zucchini, halved and sliced 1/2-inch thick
1 large onion, thinly sliced
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4-inch thick
1 1/2 cups shredded mozzarella cheese
2 cups tomato sauce
1 teaspoon oregano or Italian herb mixture
salt and pepper, to taste
This comes out so wonderfully good - and the family actually eats their veggies!
Anonymous, Location not stated.
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