Eggplant Parmesan For the Slow Cooker


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

close up view of Eggplant Parmesan served with salad on a white plate
Prep Time:
30 mins
Cook Time:
5 hrs
Total Time:
5 hrs 30 mins
8 servings


  • 4 eggplant, peeled and cut into 1/2-inch slices

  • 1 tablespoon salt, or as needed

  • 1 cup extra-virgin olive oil, or as needed

  • 2 eggs

  • cup water

  • 3 tablespoons all-purpose flour

  • cup seasoned bread crumbs

  • ½ cup grated Parmesan cheese

  • 1 (32 ounce) jar prepared marinara sauce

  • 1 (16 ounce) package mozzarella cheese, sliced


  1. 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.

  2. 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.

  3. 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.

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

Nutrition Facts (per serving)

401 Calories
18g Fat
39g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 401
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 42%
Cholesterol 90mg 30%
Sodium 1870mg 81%
Total Carbohydrate 39g 14%
Dietary Fiber 13g 45%
Total Sugars 17g
Protein 23g
Vitamin C 8mg 42%
Calcium 566mg 44%
Iron 2mg 13%
Potassium 1070mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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