For a richer flavor, use homemade marinara sauce. If you don't have seasoned breadcrumbs, add a pinch of Italian seasoning to plain breadcrumbs. To prevent sticking, you can lightly grease the bottom of the slow cooker before adding the first layer. For a crispier top, broil the eggplant Parmesan for a few minutes after slow cooking. Watch carefully to prevent burning!
Slow Cooker Eggplant Parmesan
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PREP TIME30 mins
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COOK TIME4 hrs 20 mins
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TOTAL TIME5 hrs 20 mins
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SERVING8 People
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VIEWS287
Transform simple ingredients into a comforting masterpiece with this slow-cooked eggplant Parmesan. Layers of tender eggplant, rich marinara, and melted mozzarella create a symphony of flavors that will delight your senses. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol90 mg
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Fiber13 g
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Protein23 g
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Saturated Fat8 g
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Sodium1870 mg
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Sugar17 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Eggplant: Arrange eggplant slices in a single layer on a large baking sheet. Sprinkle generously with salt. Let stand for 30 minutes to draw out excess moisture. Rinse the eggplant thoroughly and pat dry with paper towels. (30 minutes)
02 Step
Recipe View Fry the Eggplant: Heat olive oil in a large skillet over medium heat. In a medium bowl, whisk together eggs, water, and flour until smooth. Dip each eggplant slice in the batter, ensuring it's fully coated. Fry in batches of 2-3 slices until golden brown on both sides. Drain on a paper towel-lined plate. (30 minutes)
03 Step
Recipe View Assemble the Parmesan: In a small bowl, combine Parmesan cheese and seasoned bread crumbs. Spread 1/4 of the eggplant slices evenly over the bottom of the slow cooker. Sprinkle with 1/4 of the cheese mixture, followed by 1/4 of the marinara sauce, and 1/4 of the mozzarella slices. Repeat the layers three more times, ending with a layer of mozzarella. (20 minutes)
04 Step
Recipe View Slow Cook: Cover the slow cooker and cook on Low heat for 4 to 5 hours, or until the eggplant is tender and the cheese is melted and bubbly. (4-5 hours)
05 Step
Recipe View Rest and Serve: Let the eggplant Parmesan rest for 15 minutes before serving. Drizzle with a touch of olive oil and garnish with fresh basil, if desired. (15 minutes)
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Francisco Schoen
Mar 3, 2025I was skeptical about slow cooking eggplant parm, but it turned out amazing!
Marina Schaefer
Jan 12, 2025This recipe is a game-changer! So easy and the eggplant was perfectly cooked.
Euna Hauckkshlerin
Mar 16, 2024I grilled the eggplant instead of frying and it gave it a great smoky flavor.
Damaris Mertz
Jan 17, 2024My family loved this! I added a layer of ricotta cheese and it was a hit.
Llewellyn Collins
Sep 4, 2023I found that 4 hours was perfect in my slow cooker, the eggplant was so tender.
Quinn Marvin
Aug 29, 2023This is my new go-to eggplant parm recipe. So much easier than the oven!
Judd Dubuque
Jun 18, 2023The eggplant was a little soggy, but I think I didn't salt it enough beforehand. Will try again!