easy crockpot eggplant parmesan

Name: easy crockpot eggplant parmesan Recipe
Yield: 4
Ingredients: 1 med eggplant cut in half lengthwise and 1/2 sliced; 1 cup coarsely chopped onion; 3 cloves minced garlic; 20 fresh basil leaves approximately (actually use as much as you want...it's yummy); 1 cup part skim shredded mozzarella cheese; 1/2 cup grated parmesan; 1 jar tomato basil pasta sauce; spritz of nonstick spray

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Number of Servings: 4

Ingredients

1 med eggplant, cut in half lengthwise and 1/2" sliced1 cup coarsely chopped onion3 cloves minced garlic20 fresh basil leaves, approximately (actually use as much as you want...it's yummy)1 cup part skim shredded mozzarella cheese1/2 cup grated parmesan1 jar tomato basil pasta saucespritz of nonstick spray

Directions

wash, clean and cut eggplant in half. Cut into 1/2" slices. Chop onion and mince garlic. Rinse off fresh basil leaves. Lightly spray inside of crockpot. Pour a little of sauce in bottom and then begin to layer eggplant, onion, garlic, basil, cheeses and sauce....repeat. I cooked it on high for 4-6 hours, until eggplant is soft.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MAIAEL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving