Crockpot Eggplant Parmesan Casserole
Enjoy Crockpot Eggplant Parmesan Casserole, a lighter take on the Italian classic with layered eggplant, rich marinara, melted mozzarella, and Parmesan. This healthy slow-cooker version is low-carb, gluten-free, and perfect for Mediterranean diet meals.
Why You’ll Love This Recipe
Crockpot Eggplant Parmesan Casserole is a healthier, hands-off twist on the beloved Italian dish—tender eggplant slices layered with tangy marinara and gooey cheese, all slow-cooked to bubbly perfection without frying or baking. It’s naturally low-carb, gluten-free, and packed with veggies, making it ideal for Mediterranean diet followers, weight loss plans, or anyone craving comfort food that’s lighter on calories. The slow cooker eliminates the mess of traditional eggplant parm while delivering the same satisfying flavors. Perfect for busy weeknights, meal prep, or feeding a crowd—this casserole tastes like restaurant quality with a fraction of the effort.
Recipe Tips and Tricks
- Salt & Drain Eggplant → Removes bitterness and excess moisture.
- Use Mandoline → For thin, even slices that layer beautifully.
- No Breading → Keeps it low-carb and simple.
- Layer Sauce First → Prevents sticking.
- Low Moisture Cheese → Freshly shredded melts better.
- Finish on High → Last 30 min for bubbly top.
Crockpot Eggplant Parmesan Casserole
Healthy, low-carb eggplant parmesan casserole made effortlessly in the crockpot.
Ingredients
- ¼ cup fresh basil, chopped
- 1 cup grated Parmesan
- 1 large egg
- 1 tsp dried oregano
- 15 oz ricotta cheese
- 2 cups shredded mozzarella (divided)
- 2 large eggplants, sliced ¼-inch thick
- 4 cloves garlic, minced
- 4 cups marinara sauce (low-sugar)
- Olive oil spray
- Salt and pepper to taste
Instructions
- Salt Eggplant → Lay slices on paper towels; salt both sides, let sit 20 min.
- Rinse & Dry → Rinse salt; pat slices very dry.
- Mix Ricotta → Combine ricotta, egg, half Parmesan, oregano, garlic, salt, pepper.
- Prep Crockpot → Lightly spray with olive oil.
- Layer Sauce → Spread 1 cup marinara on bottom.
- First Eggplant → Layer eggplant slices to cover.
- Ricotta Layer → Dollop half ricotta mixture; spread gently.
- Cheese & Basil → Sprinkle mozzarella, Parmesan, basil.
- Repeat Layers → Sauce → eggplant → ricotta → cheese (3 layers total).
- Final Top → End with sauce and remaining mozzarella; cook low 6 hours or high 3 hours.
Notes
- Salting and drying eggplant prevents watery casserole.
- Use oval 6-qt crockpot for best layering.
- Cheese last 30 min prevents burning.
- Leftovers reheat beautifully.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 522Total Fat 28gSaturated Fat 15gUnsaturated Fat 13gCholesterol 110mgSodium 1600mgCarbohydrates 35gFiber 6gSugar 12gProtein 34g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Eggplant → Large globe; salted to draw out moisture.
- Marinara Sauce → Low-sugar or homemade for healthier option.
- Mozzarella → Freshly shredded low-moisture for best melt.
- Parmesan → Freshly grated for nutty flavor.
- Ricotta → Part-skim or full-fat; adds creaminess.
- Egg → Binds ricotta layer.
- Fresh Basil → Added between layers for authentic taste.
- Garlic → Minced or sliced for aromatic depth.
Variations and Substitutions
- Low-Carb → As-is; perfect for keto.
- Protein Boost → Add ground turkey or chicken between layers.
- Vegan → Dairy-free cheese + nutritional yeast.
- Spicy → Red pepper flakes in sauce.
- Extra Veggies → Zucchini or spinach layers.
- Traditional → Bread eggplant slices (adds carbs).
Storage Options
- Refrigerator → Airtight container up to 4 days.
- Freezer → Freeze in portions up to 3 months.
- Reheating → Oven 350°F or microwave.
Dish Gallery
Please share this Crockpot Eggplant Parmesan Casserole with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Crockpot Tomato Basil Lentil Soup
