Eggplant Parmesan For the Slow Cooker

Eggplant Parmesan For the Slow Cooker

jboettcher2

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

5 h 30 m servings 401 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1870 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

Read all reviews 44
  1. 60 Ratings

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Most helpful positive review

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 tel...

Most helpful critical review

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.

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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 tel...

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...

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. ...

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 ...

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

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

I did not fry the eggplant I mixed oil egg and breading then layered sauce, eggplant, breading mix sauce cheese, etc.. and coocked my crockpot is new and cooks faster so it only took 2.5 hrs (si...

Easy and delicious recipe! To make it healthier at the suggestion of another review, I baked the breaded eggplant slices @ 350 degrees for 5 minutes a side before I started slow cooking everythi...

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