Slow-cooker Eggplant-Zucchini Parmesan (low carb, vegetarian)


  •     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
  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. 
  3. Sprinkle with the 1/4 cup Parmesan cheese. Makes 8 (3/4-cup) servings 

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