• Eggplant Parmesan (Slow Cooker or Crockpot version)

    2 votes
    Eggplant Parmesan (Slow Cooker or Crockpot version)
    Prep: 30 min Cook: 3.25 hours Servings: 4
    by Salad Foodie
    406 recipes
    This recipe based on one from served 8 and was cooked in a 5-quart slow cooker. I cut the recipe in half for 4 servings (which is the recipe below.) It cooks well in a 2 1/2 to 3-quart slow cooker. Whichever size you make, I think you’ll like this easy-does it version of yummy Eggplant Parmesan! (Note: computes the calories and fat per serving at 345 and 18g respectively, taking into account that only a percentage of the fat is absorbed in frying. The Nutrient facts below do not take this into consideration.)


    • 2 eggplants (total 2.25 pounds) peeled if desired and cut into 1/2-inch rounds
    • 1 1/2 teaspoons salt, or as needed
    • 1 large egg
    • 2 1/2 tablespoons water
    • 1/2 cup extra-virgin olive oil, or as needed
    • 3 tablespoons dried seasoned bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 2 cups marinara sauce (16 ounces)
    • 8 ounces sliced mozzarella cheese, divided


    1. Place eggplant slices in large bowl in layers, sprinkling each layer with some of the salt. Let stand 30 minutes. Drain and rinse. Pat slices dry on paper towels.
    2. Heat oil in large skillet over medium heat until it shimmers. Meanwhile, whisk egg with water and flour in a bowl until smooth. Dip eggplant in batter, then fry in hot oil, turning once until golden brown. Remove eggplant in batches while they cook and place on wire rack.
    3. Combine bread crumbs and Parmesan in a bowl.
    4. Place 1/3 of eggplant slices into a 2.5 to 3-quart slow cooker. Top with 1/3 of the crumb mixture, 1/3 of the marinara sauce and 2 ounces of sliced mozzarella cheese. Repeat layers 2 more times. (Reserve last 2 ounces of mozzarella cheese to add right before serving.)
    5. Cover and cook on Low until tender and flavors have blended, about 3 hours or more (depending on crockpot.)
    6. Dish onto serving plates or platter while hot and top each serving with 1/2 ounce of reserved mozzarella slice.
    7. (NOTE: If recipe is doubled to make 8 servings using a 5-quart slow cooker, make four layers of eggplant, crumb mixture, marinara and mozzarella cheese and cook about 4 hours on Low.)

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