1
Lightly salt zucchini slices and place on paper towels for 15 minutes
2
Place eggplant and zucchini slices on a baking pan, with no parchment (it will burn), spray lightly with olive oil, and broil, about 5" from heat source, for 5 min. on each side
3
Mix ricotta cheese and eggs
4
Spray crockpot with oven spray, and place 1/2 C. spaghetti sauce in the bottom.
5
Layer 1: eggplant, ricotta, onions/peppers/basil, 1/2 C. mozarella, 1/2 C. spaghetti sauce
6
Layer 2: same as layer 1 but use zucchini
7
Layer 3: same as layer 1
8
Layer 4: use up eggplant and zucchini, use parmesan cheese rather than mozarella
9
Cook on high for 2-3 hours, until a knife goes easily into veges
10
Let sit for an hour if possible to absorb juices
