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2/7/12

Crock Pot Eggplant Zucchini Parmesan [4 Weight Watcher Points Plus]






This is a yummy low cal and easy way to get your veggies in.  You can eat it as is, as a side dish, or on top of pasta, polenta or chicken. 

Makes approx 4 (1 1/2 cups servings)

Ingredients:
1 medium size eggplant, peeled and sliced into 1/2 inch rounds
1 medium size zucchini sliced into 1/2 inch rounds

1 small to medium sized onion diced
2  minced cloves of garlic or 1 teaspoon of garlic powder
1 jar of spaghetti sauce (I used La Famiglia Del Grosso Tomato Basil)
Salt
6 Tablespoons of Parmesan Cheese (I used Cello Imported Parmesan Cheese from Costco)

I used my 4 quart slow cooker for this dish


Directions:
1. In your slow cooker, combine the eggplant, zucchini, onion, garlic and spaghetti sauce
2. Cover and cook on HIGH approx 4 hours. 
3.  Add additional salt as needed (I added 1 teaspoon)

4. Serve with 2 tablespoon of parmesan cheese sprinkled on top of each serving.

Weight Watcher Points Plus:  I calculated the WW PP for the sauce and cheese.  The points plus for the entire recipe is 15 so portioned into 4 servings is 3.75 (which I rounded up to 4). 

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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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