• 2 lg. eggplant, peeled and thinly sliced
  • 2 jars of your favorite pasta sauce
  • 3 c. shredded mozzarella cheese
  • 1/2 - 3/4 c. grated Parmesan cheese
  • Italian seasoned breadcrumbs

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My father-in-law says this Slow Cooker Easy Eggplant Parmesan is as good as any he has ever had in any Italian restaurant.

  1. Spray the slow cooker insert with cooking spray.
  2. Cover the bottom of the slow cooker with sauce – about 1/2 cup, then a layer of eggplant, sprinkle with breadcrumbs, Parmesan cheese, more sauce, then mozzarella cheese. Make sure the toppings cover all of the eggplant slices, out to the edges.
  3. Continue all layers (usually 3-4), finish with sauce and cheese.
  4. Cover. Cook on Low 8 hours or High 5-6 hours.

Serve over your favorite pasta.

NOTE: Sometimes I slice the larger pieces of eggplant in 1/2 to fit better around the sides of the dish.

Adjust the recipe if using a slow cooker smaller than a 6 qt. slow cooker.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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