electric slow cooker
1 25-oz jar of roasted garlic pasta
sauce (Classico, for example)
½ tsp white pepper
1 1-lb eggplant
1 9-oz package of frozen artichoke hearts, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 tbsp chopped parsley
1 tbsp chopped oregano
4 cups cooked angel hair pasta
¼ cup shredded Parmigiano-Reggiano
||The Night Before
Slice eggplant into ¼-inch-thick
pieces. (If desired, peel away the skin, salt the eggplant slices,
wait 30 minutes, then wipe the salt and dark liquid off with a damp
cloth.) Cut eggplant slices into smaller pieces. Mix pasta sauce and
Spoon ½ cup pasta sauce mixture into
bottom of slow cooker. Layer half of eggplant pieces over the pasta
sauce, followed by half of the artichoke hearts, followed by half of
the mozzarella cheese.
Add another ½ cup of pasta sauce
mixture, followed by remaining eggplant pieces, followed by
remaining artichoke pieces, followed by remaining mozzarella cheese.
Top with remaining pasta sauce.
Sprinkle with parsley and oregano. Cover and refrigerate.
The Next Morning
Cook on low for 6 to 8 hours, keeping
the lid on the entire time.
Serve over angel hair pasta. Garnish
with Parmigiano-Reggiano cheese. Serves 4-6.
For best results with your slow
cooker, cooking experts say,
- Use the size of slow cooker
recommended by the recipe.
- Layer items in the exact order
that the recipe describes.
- Keep the lid on. Don't lift the
lid to stir or "check on how it's doing" unless the
recipe tells you to.
Additional tips on slow cookers are
available from the Southern Living® Slow Cooker Cookbook or
the America's Test Kitchen website: www.americastestkitchen.com.