| | Directions | | 1 In a 3 1/2- or 4-quart slow cooker combine eggplant, zucchini, onion, spaghetti sauce, and 1/2 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. Sprinkle each serving with additional Parmesan cheese. Serve hot. Dietary Exchanges 1/4 Fat, 1/2 Other Carbohydrate, 1 Vegetable |
|
|
| Ingredients | | - |  | 1 whole eggplant , peeled and cut into 1 inch cubes |
| - | | 1 zucchini , cut into 1 inch cubes (medium) |
| - | | 1 onions , cut into thin wedges (medium) |
| - | | 1 1/2 cups Sauce, spaghetti, low sodium |
| - | | 3/4 cup grated parmesan cheese, low sodium , divided |
| |
| |
