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You don't want to miss this Slow Cooker Eggplant Parmesan. It will have everyone thinking you spent all day in the kitchen. Cheesy and delicious with a fraction of the effort of traditional Eggplant Parm. Perfect for easy entertaining. I've used gluten free breadcrumbs, but if your family isn't gluten free any breadcrumbs will work. Or skip the breadcrumbs altogether for a low carb alternative.

Slide photo of a white plate of eggplant parmesan sitting on a wooden background and garnished with fresh basil.

One of my son's favorite dishes is Eggplant Parmesan. Typically, I make it only four or five times a year, because...it's a process. One that I don't particularly enjoy.

I adore my slow cooker, so a few weeks ago when he asked for it, I started thinking - would it be possible to make Eggplant Parm that resembled my traditional dish in my slow cooker?

Was it even possible that Crockpot Eggplant Parmesan could taste anything like the original? I wasn't entirely convinced it would work, but when eggplant went on sale, I decided to give it a try.

I am thrilled to report that it was a smashing success. Much like my Crockpot Corn Casserole, Slow Cooker Honey Garlic Chicken Thighs, and Crockpot Mac and Cheese, it quickly became a favorite.

Serve this Gluten Free Focaccia, Green Beans or Caramelized Brussels Sprouts for a simple meal they will love!

Looking for more Italian-inspired recipes? Don't miss my Meatball subs, Crockpot Lasagna, and Vegetarian Lasagna.

Let’s Talk Ingredients

I’ve made this with regular, panko, and gluten-free breadcrumbs, and they all work.

If you don’t have Italian seasoning on hand, mix up your own with equal parts dried basil, rosemary, thyme, oregano, and parsley. And for the marinara, go with a good-quality sauce. I usually reach for my Crockpot Marinara—it’s simple and full of flavor.

Tips and Tricks

Make sure your eggplant slices are cut to a fairly even thickness so that they will cook evenly.
Peeling the eggplant is a matter of personal preference, but I do peel mine. The taste of the peel of young eggplants is relatively mild, but as they get a bit more mature, the skins can have a bitter flavor and may also be tough.
One thing you want to keep in mind when making this is that the time it takes to cook will depend largely on how thick you cut the Eggplant. Taste it at about 6 hours, and if you have cut it too thick, turn it up to high until it is cooked through. (Every slow cooker is slightly different, so make sure you keep an eye on it toward the end.)
Don't skip patting the eggplants dry after you sweat them. Use paper towels or a clean dishcloth.
Want a touch of heat? Add black pepper and red pepper flakes when you add the Italian seasoning.

Make it Keto

The most important thing is to make sure you choose a keto marinara sauce. Many brands have added sugars. You can skip breading the eggplant all together if you like! Many traditional eggplant Parmesan recipes don't have breading and the resulting dish will still be delicious. If you like, you can roast the eggplants in a 400 degree oven for 20 minutes before adding them to the slow cooker. This step is completely optional!

Picking Eggplant

The eggplants most commonly used for Crockpot Eggplant Parmesan are the large deep purple globe eggplants. Those are the ones I recommend using. You want to look for firm eggplants that are glossy and free from any bruises. The larger the eggplant, the more bitter it will be. So, it is a good idea to pick smaller ones.

Storing Eggplant

Eggplants are not friends with the refrigerator. Buy them no more than a few days before you plan on using them, and store them away from direct sunlight on the counter or in the pantry.

¾ overhead photo of eggplant parmesan on a white plate garnished with parsley.

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Equipment

Ingredients

4 pounds eggplant
1 tablespoon salt
3 large eggs
¼ cup milk of choice
1 ½ cup gluten free breadcrumbs
3 ounces Parmesan cheese rennet free for vegetarian
2 teaspoons Italian seasoning
4 cups marinara sauce
16 ounces mozzarella cheese
fresh basil for topping

US Customary - Metric

Instructions

Peel eggplant and cut into ⅓ inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry. (If you aren’t a fan of salt you can rinse and pat.)
Spread ½ cup of sauce in the bottom of the slow cooker.
Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
Layer ⅓ of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
If desired, top with fresh basil leaves.

Nutrition

Filed Under:

Christmas Recipes Fall Recipes Favorites Gluten Free Recipes Main Dish Recipes Slow Cooker Recipes Vegetarian Recipes

Comments

4.77 from 144 votes (129 ratings without comment)

Slow Cooker Eggplant Parmesan

Let’s Talk Ingredients

Tips and Tricks

Make it Keto

Picking Eggplant

Storing Eggplant