Print

Slow-Cooker Eggplant Parmesan Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/slow-cooker-eggplant-parmesan-recipe/