Slow Cooker Eggplant Parmesan Stew


Slow Cooker Eggplant Parmesan Stew following Eggplant, Onion, Crushed Tomatoes, Tomato Paste, Low Sodium Chicken Broth, Minced Garlic, Dried Oregano, Dried Basil, Onion Powder, Salt, Crushed Red Pepper, Bread Crumbs, Grated Parmesan Cheese, lighthearted Mozzarella, Fresh Basil

The ingredient of Slow Cooker Eggplant Parmesan Stew

  • 1 eggplant large cut into cubes
  • 1 onion small roughly chopped
  • 28 ounces crushed tomatoes
  • 2 tablespoons tomato glue gum
  • 8 ounces low sodium chicken broth
  • 2 tablespoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 3 4 cup bread crumbs
  • 1 tablespoon grated parmesan cheese
  • roomy mozzarella
  • vivacious basil

Nutritions of Slow Cooker Eggplant Parmesan Stew

@type: nutritioninformation
@type: 110 calories
@type: 23 grams
@type: 1 grams
@type: 6 grams
@type: 6 grams
@type: 630 milligrams
@type: 3 grams

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