Find More Crock Pot Recipes at

Powered by Blogger.

Total Pageviews


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)

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)
6 Tablespoons of Parmesan Cheese (I used Cello Imported Parmesan Cheese from Costco)

I used my 4 quart slow cooker for this dish

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). 

"LIKE" our FACEBOOK page to get new recipes and additional tips at

Follow me on PINTEREST

Copyright 2012 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

No comments:

Post a Comment

I love to hear from my readers. Due to spam, I have to moderate comments. However, I check and publish them at least once a day.