Slow-Cooker Eggplant Parmesan Recipe

Introduction

This Slow-Cooker Eggplant Parmesan is a comforting and easy-to-make dish that layers tender eggplant with flavorful marinara and gooey cheese. Using a slow cooker lets the flavors meld beautifully, making it perfect for a hands-off dinner that tastes like it took hours of effort.

Ingredients

• 2 large eggplant, sliced into 1/2″ coins
• 2 eggs
• 1 cup panko bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• 12 oz. mozzarella cheese, sliced
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish
• Kosher salt
• Freshly ground black pepper

Instructions

1. Step 1: Place eggplant slices on a paper towel-lined baking sheet and sprinkle each piece generously with salt. Let them sit for 30 minutes to draw out moisture, then pat dry with paper towels.
2. Step 2: Spread about one-third of the marinara sauce in the bottom of your slow cooker. In a medium bowl, whisk the eggs until combined. In another medium bowl, mix the panko bread crumbs, garlic powder, Italian seasoning, salt, and pepper.
3. Step 3: Dip each eggplant slice first into the eggs, then dredge in the bread crumb mixture until coated. Layer the coated eggplant slices evenly over the sauce in the slow cooker. Top with more marinara sauce and slices of mozzarella. Repeat these layers two more times until all ingredients are used.
4. Step 4: Cover and cook on high for 4 to 5 hours, until the eggplant is tender and the cheese has melted thoroughly.
5. Step 5: Sprinkle grated Parmesan cheese on top and garnish with fresh basil before serving.

Tips & Variations

• For a crispier texture, lightly brush the breaded eggplant slices with olive oil before layering.
• You can use gluten-free bread crumbs to make this dish gluten-free.
• Add a layer of fresh spinach or sautéed mushrooms between the layers for extra flavor and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven until warmed through to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the layers in the slow cooker insert, cover, and refrigerate overnight. When ready, cook on high for 4 to 5 hours as directed.

What can I use instead of mozzarella?

Mozzarella is recommended for its meltiness, but you can substitute with provolone, fontina, or a mild cheddar for a different flavor profile.

Slow-Cooker Eggplant Parmesan Recipe

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★★★★★

4.7 from 138 reviews

A comforting and easy Slow-Cooker Eggplant Parmesan recipe featuring tender breaded eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, cooked to perfection in a slow cooker for a hands-off, flavorful Italian-inspired dish.

• Author: Emma
• Prep Time: 40 minutes
• Cook Time: 4 to 5 hours
• Total Time: 4 hours 40 minutes to 5 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant and Breading

• 2 large eggplant, sliced into 1/2” coins
• 2 eggs
• 1 cup panko bread crumbs
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Sauce and Cheese

• 2 cups marinara sauce
• 12 oz mozzarella cheese, sliced
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions

1. Prepare Eggplant: Place the eggplant slices on a paper towel-lined baking sheet. Sprinkle each slice generously with kosher salt. Let them sit for 30 minutes to draw out excess moisture, then pat them dry thoroughly with paper towels.
2. Prepare Sauce and Breading: Spread about one-third of the marinara sauce evenly on the bottom of the slow cooker. In a medium bowl, whisk the eggs until smooth. In a separate bowl, combine the panko bread crumbs, garlic powder, Italian seasoning, and season with salt and freshly ground black pepper.
3. Bread the Eggplant: Dip each eggplant slice first into the whisked eggs, then dredge it thoroughly in the seasoned bread crumb mixture. Lay an even layer of the breaded eggplant slices over the sauce in the slow cooker.
4. Layer Ingredients: Spoon another layer of marinara sauce over the eggplant slices, followed by a layer of sliced mozzarella cheese. Repeat these layers—eggplant, sauce, and cheese—two more times, creating three layers in total.
5. Cook: Cover the slow cooker and cook on high heat for 4 to 5 hours, until the eggplant is tender and the cheese is melted and bubbly.
6. Finish and Serve: Sprinkle the top with grated Parmesan cheese and garnish with fresh basil leaves before serving.

Notes

• Salting the eggplant is essential to reduce bitterness and prevent excess moisture.
• You can substitute marinara sauce with your favorite tomato sauce or homemade sauce.
• For a gluten-free option, use gluten-free bread crumbs.
• Ensure the slow cooker is fully preheated by cooking on high for best results.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Slow Cooker Eggplant Parmesan, Eggplant Parmesan, Slow Cooker Recipes, Vegetarian Italian Recipe, Comfort Food, Easy Dinner