Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
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.
20 min
2 hr 20 min
8 (3/4-cup) servings

What You Need

medium  eggplant, peeled and cut into 1-inch cubes
medium  zucchini, cut into 1-inch pieces
medium  onion, cut into thin wedges
1 1/2
cups  purchased light spaghetti sauce
cup  shredded Parmesan cheese
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
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email