I USUALLY BAKE THIS IN THE OVEN BUT IT WAS A WARM DAY SO I TRIED IT IN THE CROCK POT AND IT CAME OUT REALLY WELL! NO SAUTEING THE VEGGIES, NO BROWNING THE MEAT – JUST THROW IN THE LAYERS AND COOK ON LOW 6-8 HRS, THEN ADD THE “CREAM” SAUCE”.
2 potatoes, sliced lengthwise 1/4″ thick
2 zucchini, sliced lengthwise 1/4″ thick
1 small eggplant, sliced lengthwise 1/4 – 1/2 ” thick
1 onion, chopped
1 lb 96% lean ground beef
2 garlic cloves, minced
28 oz can diced tomatoes
1/2 cup dry red wine or beef broth
salt and pepper
1 cup grated Parmesan cheese, divided
1 Tbsp parsley
4 Tbsp flour
1 cup milk
Layer potatoes in bottom of crock. Lightly salt and pepper and sprinkle with Parmesan cheese. Layer zucchini over potatoes. Lightly salt and pepper and sprinkle with Parmesan cheese. Layer eggplant over zucchini. Lightly salt and pepper and sprinkle with Parmesan cheese. In a large mixing bowl combine onion, beef, garlic, diced tomatoes, and wine. Layer over eggplant and lightly salt and pepper. Cook on LOW for 6-8 hours. In last hour of cooking add the flour mixed with milk and parsley.
SERVE WITH THE REST OF THE GRATED PARMESAN AND A LARGE SALAD.
THIS RECIPE CALLED FOR 1/2 CUP OIL TO SAUTE THE VEGETABLES AND 4 TBSP OF BUTTER FOR THE CREAM SAUCE WHICH I ELIMINATED SO YOU COULD SPLURGE AND TOP WITH FETA – IT WOULD BE DELICIOUS BUT WILL ADD A LOT OF FAT BACK INTO THE MEAL!