Slow Cooker Zucchini and Eggplant Casserole

Ingredients: (Conversion Chart)

• 8 ounces shredded, low-fat mozzarella cheese, divided
• 1½ cups breadcrumbs
• 1 teaspoon low-sodium Italian seasoning
• 1 teaspoon garlic powder
• 1 medium eggplant, sliced crosswise into ¼-inch thick rounds
• 2 egg whites, beaten
• 1 jar (48-ounce) fat-free, low-sodium pasta sauce
• 1 medium zucchini, sliced crosswise into ¼-inch thick rounds

Directions:

1. Reserve ½ 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 ½ 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 ½ cup cheese before last 15 minutes of cooking.

Nutrition Info: