Published on May 08, 2019

Eggplant Zucchini Parmesan

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fresh eggplantIngredients

  • 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
  • 1½ cups light spaghetti sauce
  • ⅓ cup shredded Parmesan cheese
  • ¼ cup finely shredded Parmesan cheese (optional)


  1. In a 3½-quart or 4-quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce, and the ⅓ cup Parmesan cheese.
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2½ hours. If desired, sprinkle with the ¼ cup Parmesan cheese.

Nutritional information

Serving size: ¾ cup (Makes 8 servings)

Per serving: 55 calories; 1 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 3 g protein; 19 mcg folate; 2 mg cholesterol; 5 g sugars; 195 IU vitamin A; 10 mg vitamin C; 59 mg calcium; 1 mg iron; 210 mg sodium; 187 mg potassium

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