I had said, I would never get into Instagram! Seriously! After all THESE years, I mean I am really OLD! Why wouldn't I learn to never ever say, "Never!" Well, I am in love with what that sight can do to my photographs in less than a minute. This may not be the latest and greatest forever, but it is what I am into today...that and cooking...
Rita's CrockPot Eggplant Lasagna
1 large eggplant, peeled and sliced
2 white onions, diced thinly
1 purple onion, diced thinly
2 gala apples, diced thinly
2 yellow squash, diced thinly
1 green bell pepper, diced thinly
1 garlic clove, minced
1 large jar of your favorite fat-free spaghetti sauce
1 medium jar of fat-free mild salsa (most are fat-free)
1 large container of fat-free cottage cheese
4 cups of fat-free shredded cheese
1 cup of fat-free sour cream
First, spray the crockpot with cooking spray. Mix together onions, apples, yellow squash, bell pepper and garlic in a bowl. Then pour 1/4 cup of sauce in the bottom of the crockpot, coating it well. Place a single layer of eggplant on top of the sauce. Then cover the egg plant with half of the vegetable/fruit mixture. Pour half of the cottage cheese over the mixture. Then put half the spaghetti sauce over the cottage cheese. Put one cup of shredded cheese on top of the sauce. Repeat the layers once again. Last put the jar of salsa on the top of the lasagna. Cook on warm for six hours or until a fork inserted lets you know the egg plant is tender. Use the sour cream and remaining cheese as a garnish. Serve with tortilla chips.