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Main dishes

Eggplant-Zucchini Parmesan

Eggplant-Zucchini Parmesan recipe
Recipe and Photo by: Better Homes and Gardens
Cut-up eggplant, zucchini and onion simmered in Parmesan and jarred spaghetti sauce make a slow-cooker melange that's as flavorful as it is simple.
time
prep:
20 min
total:
2 hr 20 min
servings
total:
8 (3/4-cup) servings

What You Need

1
medium  eggplant, peeled and cut into 1-inch cubes
1
medium  zucchini, cut into 1-inch pieces
1
medium  onion, cut into thin wedges
1 1/2
cups  purchased light spaghetti sauce
1/3
cup  shredded Parmesan cheese
1/4
cup  finely shredded Parmesan cheese (optional)

Make It

1. In a 3 1/2- or 4-quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce, and the 1/3 cup Parmesan cheese.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. If desired, sprinkle with the 1/4 cup Parmesan cheese. Makes 8 (3/4-cup) servings.

K:63473v0:148186     Copyright - © [1994-2013] Meredith Corporation
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