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**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

21 Comments
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Ann
Ann
8 years ago

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!

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25 Tasty Vegetarian Crock Pot Recipes | personal fincance
8 years ago

[…] 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
PK
7 years ago

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!

PK
PK
7 years ago
Reply to  Jenn Bare

Perfect! I have it ready to start tomorrow morning. Happy Thanksgiving!

Jessica
Jessica
7 years ago

Hello,
Can I leave out the bread ?
Thanks

Darcy
Darcy
7 years ago

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
Amy Barry
7 years ago

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
7 years ago

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
Sue wood
7 years ago

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
Lyss B
7 years ago

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
Marlene
7 years ago

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
michealleb
7 years ago

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

Haley
Haley
6 years ago

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
Kim Honeycutt
6 years ago

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.

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