Eggplant-Zucchini Parmesan
Recipe from Diabetic Living

This side dish is a cinch--place the ingredients in your slow cooker and forget about them until dinnertime.


Eggplant-Zucchini Parmesan

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Servings: 8 (3/4-cup) servings
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Related Categories: Diabetic, Eggplant, Healthy Cooking, Healthy Dishes, Heart Healthy, Low Calorie, Low Carb, Low Fat, Low Sodium, Slow Cooker, Summer Vegetables, Vegetables, Vegetarian, Vegetarian Eggplant, Vegetarian Zucchini, Zucchini
 
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Ingredients
  • 1  medium
    eggplant, peeled and cut into 1-inch cubes
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  • 1  medium
    zucchini, cut into 1-inch pieces
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  • 1  medium
    onion, cut into thin wedges
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  • 1 1/2  cups
    purchased light spaghetti sauce
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  • 1/3  cup
    shredded Parmesan cheese
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  • 1/4  cup
    finely shredded Parmesan cheese (optional)
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Directions
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.
Nutrition information
Calories 55, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 210 mg, Carbohydrate 9 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Other Carbohydrate .5. Percent Daily Values are based on a 2,000 calorie diet
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