Name: Slow Cooker Eggplant Parmesan: 5 Layers of Comfort
Prep time: 30 min
Cook time: PT-490731H13M25S
Total time: 5 h
Cuisine: Italian
Ingredients: 2 large eggplant, sliced into 1/2″ coins; 2 eggs; 1 cup panko bread crumbs; 1 tsp garlic powder; 1 tsp Italian seasoning; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 cups marinara sauce; 12 oz mozzarella cheese, sliced; 1/2 cup grated Parmesan cheese; Fresh basil, for garnish

Slow Cooker Eggplant Parmesan has become my go-to dish for cozy dinners. This comforting recipe features layers of tender, breaded eggplant, marinara sauce, and gooey cheese, all cooked to perfection in the slow cooker. With minimal effort, you can enjoy a delicious Italian-inspired meal that will delight both family and friends. Let’s dive into how to make this wholesome dish!

Why You’ll Love This Slow Cooker Eggplant Parmesan

This Slow Cooker Eggplant Parmesan is not just a meal; it’s an experience. Here are a few reasons you’ll adore it:

Hands-off cooking: Just layer the ingredients and let the slow cooker do the magic.
Healthy choice: This vegetarian slow cooker meal is packed with nutrients and flavor.
Comfort food: It’s the ultimate comfort food, perfect for chilly evenings.
Easy cleanup: One pot means less mess and more relaxation.
Versatile: Enjoy it with pasta, salad, or on its own.
Classic Italian flavors: Experience authentic tastes with every bite.
Perfect for meal prep: Make it ahead for the week and simply reheat.
Gluten-free option: Easily adapt it for gluten-free diets with the right breadcrumbs.

Ingredients for Slow Cooker Eggplant Parmesan

Gather these items:

2 large eggplant, sliced into 1/2″ coins
2 eggs
1 cup panko bread crumbs
1 tsp garlic powder
1 tsp Italian seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups marinara sauce
12 oz mozzarella cheese, sliced
1/2 cup grated Parmesan cheese
Fresh basil, for garnish

How to Make Slow Cooker Eggplant Parmesan Step-by-Step

Step 1: Place the eggplant slices on a paper towel-lined baking sheet. Sprinkle each slice generously with kosher salt. Let them sit for 30 minutes to draw out excess moisture, then pat them dry thoroughly with paper towels.
Step 2: Spread about one-third of the marinara sauce evenly on the bottom of the slow cooker. In a medium bowl, whisk the eggs until smooth. In a separate bowl, combine the panko bread crumbs, garlic powder, Italian seasoning, and season with salt and freshly ground black pepper.
Step 3: Dip each eggplant slice first into the whisked eggs, then dredge it thoroughly in the seasoned bread crumb mixture. Lay an even layer of the breaded eggplant slices over the sauce in the slow cooker.
Step 4: Spoon another layer of marinara sauce over the eggplant slices, followed by a layer of sliced mozzarella cheese. Repeat these layers—eggplant, sauce, and cheese—two more times, creating three layers in total.
Step 5: Cover the slow cooker and cook on high heat for 4 to 5 hours, until the eggplant is tender and the cheese is melted and bubbly.
Step 6: Sprinkle the top with grated Parmesan cheese and garnish with fresh basil leaves before serving.

Slow Cooker Eggplant Parmesan: 5 Layers of Comfort - Slow Cooker Eggplant Parmesan - main visual representation

Pro Tips for the Perfect Slow Cooker Eggplant Parmesan

Keep these in mind:

Salt the eggplant: Salting helps to remove bitterness and excess moisture.
Use quality marinara: A good marinara sauce can elevate the flavor significantly.
Layer wisely: Ensure even layering for the best flavor blend.
Check doneness: Ensure the eggplant is tender before serving.
Method: Cooking in a slow cooker ensures flavors meld beautifully over time.

Best Ways to Serve Slow Cooker Eggplant Parmesan

Here are some delicious serving ideas:

Serve over cooked pasta for a hearty meal.
Pair with a fresh salad for a light touch.
Enjoy with crusty bread to soak up the marinara sauce.

Slow Cooker Eggplant Parmesan: 5 Layers of Comfort - Slow Cooker Eggplant Parmesan - additional detail

How to Store and Reheat Slow Cooker Eggplant Parmesan

To store the leftovers, allow the dish to cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days. To reheat, simply warm in the microwave or oven until heated through. This is also a great option for meal prep!

Frequently Asked Questions About Slow Cooker Eggplant Parmesan

What’s the secret to perfect Slow Cooker Eggplant Parmesan?

The secret lies in salting the eggplant to eliminate moisture and bitterness, ensuring a tender texture and rich flavor in your dish.

Can I make Slow Cooker Eggplant Parmesan ahead of time?

Absolutely! You can prepare it the day before, layer it in the slow cooker, and refrigerate. Just cook it on the day you plan to serve it.

How do I avoid common mistakes with Slow Cooker Eggplant Parmesan?

To avoid mushy eggplant, make sure to salt and dry the slices properly before layering. Also, don’t skimp on the cheese layers for maximum flavor!

Variations of Slow Cooker Eggplant Parmesan You Can Try

If you want to mix things up, here are some variations:

Try adding spinach for an extra nutrient boost.
Substitute zucchini for a different texture.
Use gluten-free breadcrumbs for a gluten-free eggplant parmesan.
Incorporate different cheeses like provolone for a unique twist.

For more tips on cooking with eggplant, check out this guide to get the most out of this versatile vegetable.

For additional meal prep ideas, visit this resource for inspiration.