Slow-cooker Eggplant-Zucchini Parmesan (low carb, vegetarian)

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 purchased light spaghetti sauce
•     1/3 cup shredded Parmesan cheese
•     1/4 cup finely shredded Parmesan cheese

1. In a 3-1/2- or 4-quart 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. Sprinkle with the 1/4 cup Parmesan cheese. Makes 8 (3/4-cup) servings