Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
Cover and cook on LOW 7-8 hours or till eggplant is very tender.
Just before serving, stir in parsley.
Ladle into soup bowls and top with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	211.05 Kcal (884 kJ)
Calories from fat	49.38 Kcal
		% Daily Value*
Total Fat	5.49g	8%
Cholesterol	15.54mg	5%
Sodium	436.47mg	18%
Potassium	238.08mg	5%
Total Carbs	27.05g	9%
Sugars	4.27g	17%
Dietary Fiber	2.97g	12%
Protein	9.45g	19%
Vitamin C	11.3mg	19%
Iron	2mg	11%
Calcium	158mg	16%

Amount Per 100 g
Calories	112.39 Kcal (471 kJ)
Calories from fat	26.3 Kcal
		% Daily Value*
Total Fat	2.92g	8%
Cholesterol	8.28mg	5%
Sodium	232.44mg	18%
Potassium	126.79mg	5%
Total Carbs	14.41g	9%
Sugars	2.28g	17%
Dietary Fiber	1.58g	12%
Protein	5.03g	19%
Vitamin C	6mg	19%
Iron	1mg	11%
Calcium	84.2mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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