Spinach Eggplant Casserole |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 4 |
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My oven is broken so a prepared this dish in the crockpot. i was eating this delicious and easy dish and i sudddenly thought 'wow, most of the ingredients were free.' on a cold december day i was last in a long line at the local Greater Chicagoland Food Depository and they gave me 4 grocery bags of tomatos, 3 bags of eggplants, bags of corn, bags of bananas, and bags of green peppers. Read more . the spinach i got from a box the local township office gave me. the jalepenos were from a large dented can i picked out of a clearance bin. the pepper-jack cheese i bought. i also threw on some shredded italian 4 cheese blend that my daughter left in the fridge. i dont know where she learned that. i never buy shredded cheese. Ingredients:
inexpensive turkey-size oven bag (for a 6 quart crockpot) |
1 bag of spinach salad greens, rinced |
2 small to medium sized eggplant, or 1 large cut into 1 slices, rinced, dredged in flour, and fried on both sides until golden. |
15 oz stewed tomatos |
4 whole canned jalepeno (figure 1 per serving) |
4-6 oz pepper-jack cheese sliced, or 3 oz sliced plus 3oz shredded |
Directions:
1. Using kitchen shears cut the top 6 inches off of the top of the oven bag. turkey bag for a 6 quart. (if you were one of the lucky people who bought crockpot liners the year they made them use that.) line the crockpot bottom and inside using the turkey bag. its tight but you can do it.
2. layer in the ingredients in the order listed. when adding the jalepenos drizzle in a small amount of the can juice and carrots from the top of the can. i had precooked and frozen the eggplant slices in freezer bags, which reduced the prep time, although they must be defrosted slightly.
3. cook on high in the crockpot for 3 hours, or bake covered in an oven at 350* F for 45 minutes.
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