Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 teaspoon salt
1 medium eggplant, cut in 1" cubes
2 to 3 medium zucchini, 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 mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste
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 slow
cooker/Crock Pot, 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.
Serves 6.

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