easy crockpot eggplant parmesan

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 246.4

Total Fat: 9.9 g
Cholesterol: 26.3 mg
Sodium: 845.7 mg
Total Carbs: 25.1 g
Dietary Fiber: 5.5 g
Protein: 16.6 g

View full nutritional breakdown of easy crockpot eggplant parmesan calories by ingredient

Introduction

spray, layer, and go!! spray, layer, and go!!

Number of Servings: 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

Tips

Goes well with a nice green salad. Gets better the older it gets, too!

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.