Eggplant-Zucchini Parmesan

1
(0) 0 Reviews
Prep Time
20
min.
Total Time
2
hr.
20
min.
Servings

8 (3/4-cup) servings

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.

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What You Need

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Make It

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  • 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.

Servings

  • 8 (3/4-cup) servings

Nutritional Information

Serving Size 8 (3/4-cup) servings
AMOUNT PER SERVING
Calories 55
% Daily Value
Total fat 1g
Saturated fat 1g
Cholesterol 2mg
Sodium 210mg
Carbohydrate 9g
Dietary fiber 3g
Protein 3g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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