Zucchini Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Stir fry vegetables in 3 tablespoons of canola for 5 to 6 minutes separately. Layer all the vegetable, season, and top with stewed tomatoes, and Parmesan. Crock pot on medium temp for the remainder of the time.
Serving Size: 8 serving
Number of Servings: 8
Recipe submitted by SparkPeople user WECHANN.
*Zucchinni 1 cup raw chopped with skin, 1 cup (remove)Eggplant, fresh, 1 cup, cubes (remove)*Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.) (remove)Stewed Tomatoes, 1.5 cup (remove)*Salt, table, .25 tsp (remove)Pepper, black, .25 tsp (remove)Onions, raw, 1 cup, chopped (remove)Parmesan Cheese, grated, .25 cup (remove)
Stir fry vegetables in 3 tablespoons of canola for 5 to 6 minutes separately. Layer all the vegetable, season, and top with stewed tomatoes, and Parmesan. Crock pot on medium temp for the remainder of the time.
Serving Size: 8 serving
Number of Servings: 8
Recipe submitted by SparkPeople user WECHANN.
Nutritional Info Amount Per Serving
- Calories: 59.8
- Total Fat: 1.1 g
- Cholesterol: 2.5 mg
- Sodium: 239.4 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.9 g
- Protein: 2.8 g
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