Slow Cooker Eggplant Parmesan

This Slow Cooker Eggplant Parmesan transforms classic Italian comfort into a hands-off delight. Tender eggplant layers with marinara, mozzarella, and Parmesan melt into a bubbly, cheesy masterpiece—perfect for cozy dinners without frying or fuss.

Why You’ll Love This Recipe

This Slow Cooker Eggplant Parmesan is your new weeknight hero—rich, cheesy, and soul-sarming without the mess of traditional frying. The slow cooker gently steams sliced eggplant until buttery-tender, while layers of marinara, mozzarella, and Parmesan meld into gooey perfection. No breading means it’s naturally gluten-free and lighter, yet every bite delivers the crispy-edged, cheesy satisfaction you crave. It’s budget-friendly, scalable for crowds, and reheats beautifully—ideal for meal prep or potlucks. Serve with pasta, crusty bread, or a simple salad for an Italian feast that feels like Sunday dinner any day of the week.

Recipe Tips and Tricks

• Salt and Drain Eggplant: Removes bitterness and excess moisture for better texture.
• Use Thick Sauce: Prevents watery results; choose high-quality marinara or crush canned tomatoes.
• Layer Strategically: Sauce on bottom, then eggplant, cheese, repeat—prevents sticking.
• Don’t Overlap Too Much: Single-layer eggplant cooks evenly; slight overlap is fine.
• Finish with Broil: Transfer to oven-proof dish and broil 2-3 minutes for golden, bubbly top.
• Use Freshly Grated Cheese: Melts better than pre-shredded (which has anti-caking agents).
• Rest Before Serving: 10 minutes post-cook helps layers set for cleaner slices.
• Double for Crowds: Use 6-7 qt slow cooker; increase cook time by 1 hour.

Yield: 6 Servings

Slow Cooker Eggplant Parmesan

Print

Tender eggplant, marinara, and melted cheese slow-cooked to bubbly, cheesy perfection.

Prep Time 20 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 30 minutes

Ingredients

• ¼ cup fresh basil, chopped
• ¾ cup grated Parmesan
• 1 cup ricotta cheese (optional)
• 1 tbsp olive oil (optional)
• 1 tsp Italian seasoning
• 2 cloves garlic, minced
• 2 cups shredded mozzarella cheese
• 2 medium eggplants (~2 lbs), sliced into 陆-inch rounds
• 3 cups marinara sauce (good quality)
• Salt and pepper to taste

Instructions

1. Salt the Eggplant: Lay slices on paper towels, sprinkle with salt, and let sit 20 minutes to draw out moisture and bitterness.
2. Pat Dry: Wipe slices with clean towels—removing salt and liquid prevents soggy results.
3. Prep Slow Cooker: Spread ½ cup marinara on bottom of 6-quart slow cooker to prevent sticking.
4. First Layer: Arrange eggplant in slightly overlapping layer; top with ¾ cup sauce, dollops of ricotta, mozzarella, and Parmesan.
5. Season: Sprinkle with garlic, Italian seasoning, salt, pepper, and basil—repeat layering 2-3 more times.
6. Final Layer: End with sauce and a generous cheese topping—reserve some Parmesan for extra crisp.
7. Cook Low and Slow: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until eggplant is tender.
8. Optional Crisp Top: Transfer to oven-safe dish; broil 2-3 minutes until cheese is golden and bubbly.
9. Rest: Let rest 10 minutes uncovered—helps layers set and flavors meld.
10. Serve: Scoop with spatula; garnish with fresh basil and serve with pasta, garlic bread, or salad.

Notes

• Use a 6-quart oval slow cooker for best layering and even cooking.
• For crispy edges, lightly brush eggplant with olive oil before layering.
• Make ahead: assemble in slow cooker insert, refrigerate overnight, cook in morning.
• Leftovers make excellent sandwich filling in crusty bread.

Ingredients Notes

• Eggplant (2 medium, ~2 lbs): Firm, glossy skin; salting draws out bitterness.
• Marinara Sauce (3 cups): Homemade or quality jarred; low-sugar for balanced flavor.
• Mozzarella (2 cups, shredded): Whole milk for creaminess; part-skim for lighter.
• Parmesan (¾ cup, grated): Adds sharp, nutty depth; Pecorino Romano works too.
• Ricotta (1 cup, optional): Adds creamy layer; whole milk for richness.
• Fresh Basil (¼ cup, chopped): Bright finish; dried (1 tbsp) in a pinch.
• Garlic (2 cloves, minced): Infuses sauce; optional but recommended.
• Italian Seasoning (1 tsp): Blend of oregano, thyme, basil—enhances flavor.
• Salt and Pepper (to taste): Season eggplant and sauce layers.
• Olive Oil (1 tbsp, optional): Brush slices for extra richness.

Variations and Substitutions

• Zucchini Swap: Replace half eggplant with zucchini for lighter texture.
• Meat Lover’s: Add cooked Italian sausage or ground beef between layers.
• Vegan: Use cashew ricotta, vegan mozzarella, and nutritional yeast.
• Spicy Kick: Add red pepper flakes to sauce or between layers.
• Gluten-Free: Naturally GF; serve with GF pasta or polenta.
• Low-Carb: Skip ricotta; serve over cauliflower rice or spaghetti squash.
• Pesto Boost: Swirl basil pesto into ricotta layer.
• Crispy Top: Mix panko with Parmesan for final layer (not GF).

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight before reheating.
• Reheating: Oven at 350°F for 15-20 min or microwave with splash of water.

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Until you can read, Slow Cooker Dal Tadka (Yellow Lentil Curry)