Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker EASY Eggplant Parmesan

Slow Cooker Easy Eggplant Parmesan

  • Cooking Time:

    8 hours on Low or 5–6 hours on High
  • Servings:

    10–12

Ingredients

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

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”

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

  Subscribe  
newest oldest most voted
Notify of
Ann
Guest
Ann

Today I made this won­der­ful recipe for my hus­band, only I cut the recipe in half, since it is just the two of us, and we still have enough for anoth­er meal. My hus­band made the remark that it was the best he has ever had! I have to agree and Egg­plant is my very favorite. Thank you Crock Pot Girl !! Lovin’ my Crock Pot AGAIN!

trackback
25 Tasty Vegetarian Crock Pot Recipes | personal fincance

[…] like Ital­ian for din­ner? Try this slow cook­er egg­plant Parme­san from Get Crocked. While it’s cook­ing, you’ll have the time to set a nice table, make a […]

PK
Guest
PK

I am try­ing this recipe for the first time for Thanks­giv­ing. Can I make this tonight, refrig­er­ate it and cook it in the morn­ing OR should I cook it tonight then warm it in the morn­ing?
I appre­ci­ate your thoughts. I pinned this a few months ago and sev­er­al peo­ple have repinned it!

Jessica
Guest
Jessica

Hel­lo,
Can I leave out the bread ?
Thanks

Darcy
Guest
Darcy

Crock Pot Girl I looooove your recipes!! I’m veg­e­tar­i­an so I was won­der­ing if I could add spinach to this or would it not soft­en enough?? Try­ing to make it a lit­tle health­i­er…
I’m try­ing your fudge this week­end and I can’t wait! 🙂

Amy Barry
Guest
Amy Barry

Hi! I have a new crock pot and this is the first recipe I am try­ing. Just to clar­i­fy — for the lay­er of egg­plant, how many slices thick is a lay­er? I used 1 but I had a lot left over. I have a 4 qt crock pot and I halved the recipe. Thank you!

michelle
Guest

Do you have any tips for prepar­ing the egg plant? I’ve nev­er worked with egg plant before.Other web­sites sug­gest “sweat­ing” the egg plant first. Is this nec­es­sary?

Thank you,
Michelle

Sue wood
Guest
Sue wood

Lol, I am beyond lazy! I don’t have bread crumbs handy, so I will just lay­er egg­plant with slices of whole wheat bread, tofu and speghet­ti sauce! Cer­tain­ly not as deca­dent as the recipe here, but hope­ful­ly, it’ll pass muster. ( I’m pri­mar­i­ly veg­an and as well, fol­low a very low fat diet, so that’s why the tofu)

Lyss B
Guest
Lyss B

I come from an Ital­ian fam­i­ly and have had egg­plant parme­san pre­pared many, many ways. I was excit­ed about the idea of a method where there was lit­tle actu­al work/time in the kitchen involved and that would leave most of the prepa­ra­tion to the crock­pot. Well, I made this tonight and it is def­i­nite­ly not the best egg­plant ever. It’s miss­ing some­thing and I think it’s the pre-bread­ing of each slice before cook­ing (sprin­kling bread­crumbs on each lay­er was not enough). I prob­a­bly wouldn’t make this recipe again — or at least not make it as is. It needs some… Read more »

Marlene
Guest
Marlene

I have nev­er cooked egg­plant myself, but love to order it when we go out. Do you nor­mal­ly peel the egg­plant? This is the first time I’ve heard to peel it.

michealleb
Guest
michealleb

I omit­ted bread crumbs, used left­over meat spaghet­ti sauce and added sliced mush­rooms, Fan­tas­ti­co!!!!!!

Haley
Guest
Haley

I still think for the very best egg­plant parm fry­ing the egg­plant is the way to go… but if you want some­thing that is still deli­cious for very lit­tle effort, this is an excel­lent recipe! Thank you, now my boyfriend and I can eat yum­my left­overs all week! 🙂

Kim Honeycutt
Guest
Kim Honeycutt

Thank you for this! I like egg­plant but don’t have recipes this sim­ple to fix it. Pin­ning to try!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cook­er recipes, tips & tricks right to your inbox!
PLUS be the first to know about my give­aways and con­tests!

  • This field is for val­i­da­tion pur­pos­es and should be left unchanged.
Top
Share
Tweet
Pin1
+1
1 Shares