Slow Cooker Eggplant Lasagna
Ingredients
- 1 medium eggplant (1 lb), cut into ¼ inch rounds
- 1 container (15 oz) ricotta
- 2 large egg whites
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 3 ½ cups marinara sauce, warmed
- 12 oven-ready (no boil) lasagna noodles (from 9 oz package)
- 1 cup shredded Italian cheese blend
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