Meatless Monday: Eggplant Zucchini Parmesan

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

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 light spaghetti sauce
• 1/3 cup shredded Parmesan cheese

Directions:

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: http://www.DiabeticLivingOnline.com*

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