Crockpot Eggplant & Potato Lasagna

Crockpot Eggplant & Potato Lasagna


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Enjoy this vegetarian lasagna-inspired potato bake for lunch or dinner any day of the week. Enjoy this Mediterranean dish for lunch or for dinner. This meal is made with eggplant, hearty sliced potatoes and tomatoes, with just enough cheese to make you want to get seconds.

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Time needed

25 min preparation + 7-8 hour cooking

Serving Size / Yield

4-8 servings


  • 2-3 eggplant sliced thin
  • 3 C. ricotta cheese
  • 3 Roma tomatoes sliced
  • 4-5 Russet potatoes sliced heartily
  • 4 T. garlic powder separated
  • Your favorite seasoning

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Heavily grease the crockpot with cooking spray or butter. In a bowl mix two cups of the ricotta cheese, tomatoes and half the garlic powder, stir well and set aside. Place a layer of potatoes on the bottom of the crockpot and lay a layer of eggplant on top; season these layers with your chosen spices for taste. Spread about a cup of the ricotta-tomato mixture over eggplant. Repeat this process once more and spread ricotta cheese on the top layer and sprinkle the remaining garlic powder on top. Cover and cook on low 7-8 hours, potatoes and eggplants should be tender. Serve warm.

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