Savory Slow Cooker Eggplant Parmesan to Satisfy Your Cravings

This Slow Cooker Eggplant Parmesan delivers convenience and flavor, making it a perfect family dish.

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Prep Time 30

Cook Time 6

Total Time 6 30

Servings: 6 servings

Course: PASTA

Cuisine: Italian

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

4 pounds eggplant Slice these beauties thinly for a tender texture that absorbs all the flavors beautifully.
1 tablespoon salt This helps draw out moisture from the eggplant, enhancing flavor and texture.

For the Egg Mixture

3 large eggs These will help bind the breadcrumbs to the eggplant for that perfect crispy exterior.
0.25 cup milk of choice Use any milk you prefer; it adds richness to the egg mixture.

For the Coating

1.5 cups gluten free breadcrumbs Perfect for keeping the dish gluten-free while adding a delightful crunch.
3 ounces Parmesan cheese, rennet free This adds a savory depth of flavor that complements the eggplant and marinara.
2 teaspoons Italian seasoning A must for that classic Italian flavor profile.

For the Sauce and Cheese Layers

4 cups marinara sauce Choose your favorite store-bought or homemade version to saturate those layers with rich flavor.
16 ounces mozzarella cheese This melts wonderfully, creating the gooey, cheesy goodness everyone loves.
Fresh basil for topping A beautiful garnish that adds a burst of freshness and color to your dish.

Equipment

slow cooker

Method

Preparation Steps

Slice the eggplant and salt it to draw out moisture. Arrange the slices in a single layer, sprinkling salt generously.
Rinse and dry the eggplant slices after 30 minutes.
Preheat your slow cooker to the low setting.
Whisk the eggs and milk together in a large bowl until well combined.
Coat the eggplant in the egg mixture, then dredge it in the gluten-free breadcrumbs.
Layer the bottom of the slow cooker with marinara sauce.
Arrange the first layer of coated eggplant slices over the sauce. Sprinkle Parmesan cheese and mozzarella cheese over the eggplant. Repeat this layering process, finishing with mozzarella on top.
Cover the slow cooker lid and cook on low for 4-6 hours.
Check for doneness; the cheese should be bubbly and golden.
Garnish with fresh basil before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 32gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 1500IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

Enjoy every layer of flavor! Optional: Drizzle with balsamic glaze for added flavor.

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