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SLOW-COOKER  EGGPLANT- ZUCCHINI  PARMESAN

1 medium eggplant, peeled and cut into 1-inch cubes

1 medium zucchini or summer squash, cut into 1-inch pieces

1 medium onion, cut into thin wedges

1 and 1/2 cups light purchased spaghetti sauce

1/3 cup shredded Parmesan cheese

In a 4 -quart slow cooker, combine eggplant, squash, onion, spaghetti sauce and Parmesan cheese. Stir to blend. Cover and cook on low setting for 4 to 5 hours or high-heat setting for 2 to 2 and 1/2 hours. For test purposes I used Ragu light tomato basil sauce.

Note: Add some frozen prepared meatballs to the mixture. Serve as a side or over cooked pasta.

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Comments on: "SLOW-COOKER EGGPLANT- ZUCCHINI PARMESAN" (2)

  1. Ruth Conley said:

    How can I print these recipes without printing all the comment form etc?

    I just highlight the text I want and copy it into Word or an e-mail message. You can then print from there. I hope that helps….

    MJ

  2. You can select the text of the recipe with your cursor and then print selection from your Print menu. That seems to be the only way for this site. For example, to select text, place your cursor at the start of the recipe, press Ctrl and Shift and place your cursor at the end. Then Ctrl P or click Print and from the Print dialog box, click Selection under Page Range.

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