Recipe by jboettcher2
"Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese."
Watch video tips and tricks
eggplant, peeled and cut into 1/2-inch slices
salt, or as needed
extra-virgin olive oil, or as needed
seasoned bread crumbs
grated Parmesan cheese
1 (32 ounce) jar
prepared marinara sauce
1 (16 ounce) package
mozzarella cheese, sliced
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!
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.
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!
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.
This recipe was not only easy but delicious as well! All 6 of my children ages 3-12 ate it and enjoyed it.
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.
I made this today and it was amazing. So simple and one of the best eggplant parmesan dishes I have ever had.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Parmesan For the Slow Cooker
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 161
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A delicious eggplant casserole with way fewer calories than most.
See how to make a cheesy eggplant casserole.
See how to make a delicious no-fry version of eggplant parmesan.