Eggplant Parmesan For the Slow Cooker Recipe -
Eggplant Parmesan For the Slow Cooker Recipe
  • READY IN 5+ hrs

Eggplant Parmesan For the Slow Cooker

Recipe by  

"Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    5 hrs

    5 hrs 30 mins


  1. Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
  2. Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
  3. Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
  4. Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2013

Easy and delish! I skipped over the first steps, and just went straight for the layering. I'm sure skipping over the whole frying process might have killed some of the flavor, but I couldn't tell, and it was much healthier sans the oil. I just cut my eggplant into slices, sprayed the crockpot with PAM (which I did after every layer of eggplant to make the breadcrumbs stick without using fat) and started layering. I baked on HIGH 3 hours (since my eggplant went in totally raw), and it was done just right. I will use this recipe again, for sure!

Most Helpful Critical Review
Aug 09, 2012

Warning, if your crock pot does not have a low, you may end up burning it if you leave it for 4-5 hrs. Mine was in for 4, I left and when I came back it was burnt to a crisp.


48 Ratings

Jul 08, 2012

I made this last night for a get together. I used fresh white eggplant from my garden and used homemade sauce. We used it for eggplant parm sandwiches!It was nice and easy to make and turned out great with everything else I was making! I will make it again. Glad I could be the 1st review! Thanks jboettcher2!

Aug 14, 2012

My husband is italian and he loved it. Said it was one of the best eggplant parmesan's he has eaten. I did not have any marinara sauce, so I used a thick spagetti sauce. Still tasted wonderful. All my friends want this recipe. It is a huge hit ! Will most cook this one again.

Jul 26, 2012

This recipe was not only easy but delicious as well! All 6 of my children ages 3-12 ate it and enjoyed it.

Feb 26, 2013

Pretty good. Way to difficult to fry the eggplant. It would be alot better to bake them. See Eggplant Parmasean II on All Recipes to see how to bake them. They are mush anyway after they are in the crock pot (not crisp at all), so no reason to fry. Used 2 large eggplants, 1.5 bottles of spaghetti sauce, and cooked it on Hi for 2 hours.

Sep 30, 2012

I made this today and it was amazing. So simple and one of the best eggplant parmesan dishes I have ever had.

Jan 08, 2013

I made this recipe this evening and it was a hit. Even my picky husband liked it and said he would eat it again. I followed it exactly with only two changes. I added a bit of cooked mild italian sausage for more protein and an additional jar of sauce. As did other reviewers, I found that this cooked very quickly and the timing should be no more than two hours at most. I plan on keeping this in my family recipe book as a go to recipe!


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 12.5 g
  • 50%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 1870 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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