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Slow Cooker Zucchini and Eggplant Casserole

Category: Vegetables & Beans
Servings: 8
Prep + Cooking Time: 6 Hrs 15 Minutes

Ingredients: (Conversion Chart)

  • 8 ounces shredded, low-fat mozzarella cheese, divided
  • 1 cups breadcrumbs
  • 1 teaspoon low-sodium Italian seasoning
  • 1 teaspoon garlic powder
  • 1 medium eggplant, sliced crosswise into -inch thick rounds
  • 2 egg whites, beaten
  • 1 jar (48-ounce) fat-free, low-sodium pasta sauce
  • 1 medium zucchini, sliced crosswise into -inch thick rounds


  1. Reserve cup cheese. Set aside.
  2. In a small bowl, mix together the breadcrumbs, Italian seasoning and garlic powder.
  3. Dip eggplant slices in egg whites, then in breadcrumb mixture. Layer in slow cooker, pouring jar sauce over top. Spread evenly and sprinkle with half of remaining cheese.
  4. Repeat next layer using zucchini slices. Top with remaining sauce and cheese.
  5. Cover and cook on low for 5 to 6 hours. Top with reserved cup cheese before last 15 minutes of cooking.

Nutrition Info:

217 calories (15g protein, 28g carbohydrate, 5g fat, 345mg sodium) per serving

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