How to make it

  • - spray lg non-stick skillet with cooking spray. add eggplant; cook over med-high heat, stirring frequently, until lightly browned (about 5 min). (this step can be skipped)
  • - transfer eggplant -> puree into slow cooker; cover and cook on low 6 hours.
  • - about 5 minutes before serving stir in basil -> salt. turn off slow cooker and let stand 5 min. top each serving with 1T parmesan cheese.
  • serves 4 (1/2c): cal 96, fat 2g, protein 7g, carbs 17g, chol 4mg, fiber 7g, sod 98mg

Reviews & Comments 2

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  • albys1 9 years ago
    Totally 100% YUM!!!
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    " It was excellent "
    lacrenshaw ate it and said...
    I'm thinking this would work extremely well, Dione! My thanks and my five.
    Was this review helpful? Yes Flag

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