Light and Easy Eggplant Parmesan Made in the Slow Cooker
- Total Time2.5 hours
- Yield8-10 1x
My family loves Eggplant Parmesan, but the traditional method of breading and frying the eggplant before assembling the casserole is far too labor‑intensive — and my husband doesn’t care for the breading anyway. So when I came across a recipe for Eggplant Parmesan made in the Slow cooker, I knew instantly it was going to be a winner. It can be prepped ahead of time and then cooks hands‑free for about two hours, giving me plenty of time to focus on the rest of the meal.
Ingredients
- 3 pounds Italian eggplants (3 medium/large)
- Olive oil spray
- 9 tablespoons panko breadcrumbs or fresh breadcrumbs (white bread processed in a small food processor)
- 48-ounces Marinara sauce
- 8 ounces sliced provolone cheese
- 10 ounces part-skim mozzarella cheese, coarsely grated
- 6 tbsp. grated Parmesan cheese
- 1/4 cup basil chiffonade for garnish (thinly sliced basil strips)
Instructions
Prep the Eggplant
Slice the eggplants crosswise into ½-inch-thick rounds. Transfer the eggplant slices to two large baking sheets with racks inserted. Brush the top and bottom of the slices with olive oil spray.
Broil the Eggplant
Position an oven rack 6 to 8 inches from the broiler unit and preheat the broiler to high. Broil until softened and lightly golden, about 5 minutes per side. Set aside.
Assemble the casserole
Sprinkle the bottom of a 6-quart slow cooker with 3 tablespoons of the breadcrumbs, and layer one-third of the eggplant slices over the crumbs. Spread 2 cups of the tomato sauce over the eggplant and then top it with half of the sliced provolone, ⅓ cup of the mozzarella and 2 tbsp. Parmesan cheese.
Repeat with another layer of breadcrumbs, half of the remaining eggplant, another 2 cups of sauce, the remaining provolone, ⅓ cup of the mozzarella and 2 tbsp. Parmesan cheese.
Repeat a final time with the remaining breadcrumbs, the remaining eggplant, remaining sauce, and then top with the remaining mozzarella and Parmesan cheese.
Slow cook the Eggplant
Cook on high for 2 hours. Let rest for at least 15 minutes before serving. Garnish with the chiffonade of basil.
Notes
Eggplant: Choose medium/large eggplants with smooth, shiny skin. They tend to have fewer seeds and a sweeter flavor. Slice them evenly so they cook at the same rate.
Marinara Sauce: Use your favorite jarred sauce or homemade marinara. A sauce with bright tomato flavor and a hint of garlic works beautifully here.
Mozzarella: Freshly shredded mozzarella melts more evenly than pre‑shredded. If you want extra richness, add a few slices of fresh mozzarella between layers.
Parmesan Cheese: Grated or shaved Parmesan adds salty depth and helps create that classic Eggplant Parmesan flavor without the breading.
Fresh Basil: Optional but lovely. A handful of torn basil leaves between layers adds freshness and aroma.
Olive Oil: A light drizzle over the eggplant slices helps them soften and adds a subtle richness.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Side Dish
- Method: Slow Cooking
- Cuisine: Italian
