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Eggplant-Zucchini Parmesan

  • Cook Time: 4 - 5 hours on low or 2 - 2 1/2 hours on high
  • Servings: 8
  • Course: Main Dish

Reynolds Kitchens® Tips

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Ingredients

  • 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 purchased light spaghetti sauce
  • 1/3 cup shredded Parmesan cheese 1
  • /4 cup finely shredded Parmesan cheese (optional)

Directions

Step 1

In a 3 1/2- or 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner, combine eggplant, zucchini, onion, spaghetti sauce, and the 1/3 cup Parmesan cheese.

Step 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. If desired, sprinkle with the 1/4 cup Parmesan cheese.

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