Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.

Recipe Summary

prep:
30 mins
cook:
5 hrs
total:
5 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.

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  • Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.

  • Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.

  • Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

Nutrition Facts

401 calories; protein 23g 46% DV; carbohydrates 38.6g 12% DV; fat 18.3g 28% DV; cholesterol 89.5mg 30% DV; sodium 1870.3mg 75% DV. Full Nutrition
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Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2013
Easy and delish! I skipped over the first steps, and just went straight for the layering. I'm sure skipping over the whole frying process might have killed some of the flavor, but I couldn't tell, and it was much healthier sans the oil. I just cut my eggplant into slices, sprayed the crockpot with PAM (which I did after every layer of eggplant to make the breadcrumbs stick without using fat) and started layering. I baked on HIGH 3 hours (since my eggplant went in totally raw), and it was done just right. I will use this recipe again, for sure! Read More
(148)

Most helpful critical review

Rating: 1 stars
08/09/2012
Warning, if your crock pot does not have a low, you may end up burning it if you leave it for 4-5 hrs. Mine was in for 4, I left and when I came back it was burnt to a crisp. Read More
(14)
92 Ratings
  • 5 star values: 64
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
03/20/2013
Easy and delish! I skipped over the first steps, and just went straight for the layering. I'm sure skipping over the whole frying process might have killed some of the flavor, but I couldn't tell, and it was much healthier sans the oil. I just cut my eggplant into slices, sprayed the crockpot with PAM (which I did after every layer of eggplant to make the breadcrumbs stick without using fat) and started layering. I baked on HIGH 3 hours (since my eggplant went in totally raw), and it was done just right. I will use this recipe again, for sure! Read More
(148)
Rating: 5 stars
07/08/2012
I made this last night for a get together. I used fresh white eggplant from my garden and used homemade sauce. We used it for eggplant parm sandwiches!It was nice and easy to make and turned out great with everything else I was making! I will make it again. Glad I could be the 1st review! Thanks jboettcher2! Read More
(52)
Rating: 5 stars
08/14/2012
My husband is italian and he loved it. Said it was one of the best eggplant parmesan's he has eaten. I did not have any marinara sauce so I used a thick spagetti sauce. Still tasted wonderful. All my friends want this recipe. It is a huge hit! Will most cook this one again. Read More
(35)
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Rating: 4 stars
02/26/2013
Pretty good. Way to difficult to fry the eggplant. It would be alot better to bake them. See Eggplant Parmasean II on All Recipes to see how to bake them. They are mush anyway after they are in the crock pot (not crisp at all) so no reason to fry. Used 2 large eggplants 1.5 bottles of spaghetti sauce and cooked it on Hi for 2 hours. Read More
(24)
Rating: 5 stars
07/26/2012
This recipe was not only easy but delicious as well! All 6 of my children ages 3-12 ate it and enjoyed it. Read More
(19)
Rating: 1 stars
08/09/2012
Warning, if your crock pot does not have a low, you may end up burning it if you leave it for 4-5 hrs. Mine was in for 4, I left and when I came back it was burnt to a crisp. Read More
(14)
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Rating: 5 stars
04/15/2014
I did not fry the eggplant I mixed oil egg and breading then layered sauce eggplant breading mix sauce cheese etc.. and coocked my crockpot is new and cooks faster so it only took 2.5 hrs (since I didn't fry the eggplant 1st) Read More
(11)
Rating: 5 stars
09/30/2012
I made this today and it was amazing. So simple and one of the best eggplant parmesan dishes I have ever had. Read More
(11)
Rating: 5 stars
02/25/2015
I just made this for my family and we LOVE it!! I did change it up just a little however... 1) I did not fry the eggplant first eliminating the need for water oil eggs and flour. 2) I used 2/3 cups bread crumbs and 3/4 cups Parmesan cheese - AND I added a hearty pinch of salt to the mixture. 3) I followed the suggestion of another reviewer and put the eggplant in raw spraying each layer to get the bread crumbs to stick. In the future I will modify my version a little... 1) I will use far less mozzarella cheese - I eyeballed the layers and definitely eyeballed too much! 2) I will not add extra salt - everything else has more than enough. 3) I will add a dash or two of garlic to the bread crumb mixture. Read More
(10)
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