Crock Pot Eggplant Parmigiana

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/25/22
Eggplant parmigiana
Diana Rattray
Prep: 15 mins
Cook: 5 hrs
Total: 5 hrs 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
429 Calories
24g Fat
36g Carbs
21g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 429
% Daily Value*
Total Fat 24g 30%
Saturated Fat 10g 50%
Cholesterol 99mg 33%
Sodium 1132mg 49%
Total Carbohydrate 36g 13%
Dietary Fiber 8g 29%
Total Sugars 14g
Protein 21g
Vitamin C 6mg 28%
Calcium 403mg 31%
Iron 2mg 13%
Potassium 770mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This eggplant Parmesan is layered and baked in the slow cooker. The eggplant is first coated with crumbs and sautéed.

This cooking method is a good alternative to the oven. It's especially good for the summertime because the slow cooker doesn't heat the kitchen up as the oven does. 

Serve the eggplant with hot cooked spaghetti or other pasta, or just add a tossed salad or Caesar salad to complete the meal.

Ingredients

  • 3 medium to large eggplant, peeled

  • 2 large eggs

  • 1/3 cup water

  • 3 tablespoons all-purpose flour

  • 3 tablespoons extra-virgin olive oil

  • 1/3 cup seasoned breadcrumbs

  • 1/2 cup freshly grated Parmesan cheese

  • 32 ounces marinara sauce

  • 16 ounces mozzarella cheese, sliced or shredded

Steps to Make It

  1. Cut the eggplant in 1/2-inch slices; place in bowl in layers, sprinkling each layer with salt. Let stand 30 minutes to drain excess moisture; dry on paper towels.

  2. In a shallow bowl beat the eggs with 1/3 cup water and the flour. Dip the eggplant slices in batter, letting excess drip off.

  3. Heat the olive oil in a large skillet over medium heat. Sauté the eggplant slices in batches just until lightly browned, turning to brown both sides.

  4. Combine seasoned breadcrumbs with the Parmesan cheese in a small bowl.

  5. In the crock pot, layer one-quarter of the eggplant, top with one-quarter of the breadcrumbs, one-quarter of the marinara sauce and one-quarter of the mozzarella cheese. Repeat to make four layers of eggplant, breadcrumbs, sauce and mozzarella cheese.

  6. Cover and cook on low for 4 to 5 hours.