Eggplant Parmesan in the Slow Cooker
This Eggplant Parmesan is an all-time favorite at our house. It is a fantastic vegetarian main dish and leftovers heat very well. It does take some prep work (salting the eggplant removes the bitter taste) but then it cooks for two hours in the slow cooker unattended. Then you can sit back and relax! However, if you happen to live with a carnivore like my husband, who does not count anything vegetarian as a proper meal, you have 2 hours to prepare “the meat”.
| Prep Time | 1 hour |
| Cook Time | 2 hours |
| Passive Time | 2 hours |
| Servings |
servings
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Ingredients
- 2 large Eggplants
- 1 jar Spaghetti sauce homemade is ideal but in a pinch I like Bertolli Organic Tomato and Basil
- 8 slices Provolone cheese
- 1 cup shredded mozzarella
- 1 slice white bread, pulsed into crumbs in a food processor
Ingredients
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Instructions
- Slice the eggplants into rounds about 3/4 inch thick. Lay slices on several layers of paper towels and salt liberally. Let sit for 30 minutes, then blot dry with paper towels.
- Spray both sides of eggplant with olive oil cooking spray and place in a single layer in a baking sheet . Bake at 425 º for 15 minutes, then turn over and bake for another 10 minutes until the slices are golden brown.
- Scatter some bread crumbs in bottom of a slow cooker, then place a single layer of eggplant slices into the slow cooker. Cover slices with spaghetti sauce, then with 2 provolone slices, then with some of the shredded mozzarella. Scatter some more bread crumbs and repeat layers till all ingredients are used up, finishing with a layer of eggplant. Cover with more sauce and shredded mozzarella.
- Cook on high for 2 hours. Enjoy!
Recipe Notes
This recipe was adapted from a recipe for Sicilian Eggplant in Emeril Lagasses' cookbook, Cooking with Power.
For a variation, use Buffalo Wing sauce instead of Spaghetti sauce and use colby Jack cheese. Also very yummy!
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