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Meatless Monday: Eggplant Zucchini Parmesan

March 5, 2013

DiabetesAmerica's Blog

auberginePair this tasty dish with some steamed veggies for a light, veggie-filled meal!


  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 1 1/2 cups light spaghetti sauce
  • 1/3 cup shredded Parmesan cheese


  1. In a slow cooker, combine eggplant, zucchini, onion, spaghetti sauce and the 1/3 cup Parmesan cheese
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours
  3. Makes 8 (3/4-cup) servings

Nutrition Facts per Serving:

  • Calories: 55
  • Total Fat: 1 g
  • Carbohydrate: 9 g
  • Fiber: 3 g
  • Protein: 3 g
  • Sodium: 210 mg

*Recipe from Diabetic Living:*

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