Vegetables Italian-Style: Date Added: 11 Nov 2009 Ingredients:

1 teaspoon salt
1 medium eggplant -- cut in 1" cubes
2 medium zucchini - (to 3) -- 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 shredded mozzarella cheese
2 cups tomato sauce
1 teaspoon oregano
Salt -- to taste
Freshly-ground black pepper -- to taste

Cooking Instructions:

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 crockpot, 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.

This recipe yields 6 servings.

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