Go Back
–+ servings

Crock Cooker Eggplant and Zucchini Parm,

Print Recipe
Servings 4 servings

Ingredients
  

  • 1 whole eggplant peeled and cut into 1-inch cubes
  • 1 medium zucchini cut into 1-inch cubes
  • 1 medium onion cut into thin wedges
  • 1 3/4 cups pasta sauce
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Combine all ingredients in a crock cooker. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours. Serve hot and enjoy!!!

Notes

LC SERVING SUGGESTION: Caprese Salad: Layer sliced tomatoes, sliced Mozzarella and fresh basil leaves; drizzle with olive oil and balsamic vinegar.
SERVING SUGGESTION: Serve over Angel Hair pasta.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure pasta sauce is gluten free.
NUTRITION: per serving: 126 Calories; 5g Fat; 4g Protein; 19g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 426mg Sodium. Exchanges: 0 Lean Meat; 3 1/2 Vegetable; 1 Fat. Points: 3
Tried this recipe?Let us know how it was!