Moussaka

• 1 medium eggplant, thinly sliced
• 2 (6 ounce) jars marinated artichoke hearts
• 3 medium potatoes
• 1 tablespoon basil
• 2 cups shredded muenster cheese

1. spray shallow pan with cooking spray.
2. arrange eggplant slices in pan in single layer.
3. drain artichoke hearts, reserving marinade.
4. brush eggplant with some of the reserved marinade, save the rest.
5. bake eggplant in oven at 425 until golden brown and soft (20 min).
6. slice potatoes thinly.
7. spread 1/2 of the potatoes on bottom of slow cooker.
8. sprinkle with 1/3 of the basil.
9. repeat layers so that moussaka is 3 layers deep.
10. drizzle with reserved artichoke marinade.
11. cook on low until potatoes are tender (8 hours).
12. sprinkle with cheese until cheese is melted (15 min).
13. Great served with green salad and whole grain bread.

eggplant, potatoes, basil, muenster cheese

Taken from www.food.com/recipe/moussaka-414106 (may not work)