This Gluten Free Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Perfect for easy entertaining!
One of my husband’s favorite dishes is Eggplant Parmesan, so my making a Slow Cooker Eggplant Parmesan was bound to happen at some point.
That he loves Eggplant Parm so much is surprising because he is a total meat guy.
Typically, I make it only four or five times a year, because…it’s a process. One that I don’t particularly enjoy.
My traditional recipe requires either baking or frying the eggplant before it goes into the casserole.
I adore my slow cooker
Was it even possible that Slow Cooker Eggplant Parmesan could taste anything like the original?
I wasn’t entirely convinced it would work, but when organic eggplant went on sale, I decided to give it a try. Actually, didn’t even mention that I was trying it to hubby because I wasn’t 100% convinced that we weren’t going to be having tacos for dinner.
I am thrilled to report that it was a smashing success.
This is perfect for the occasions when you are called to entertain and need a dish that just looks and tastes like you spent all day in the kitchen.
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 too thick turning it up to high until it is cooked through. (And obviously, every slow cooker is slightly different, so make sure you keep an eye on it toward the end.)
If you like this Slow Cooker Eggplant Parmesan, you may want to check out these other slow cooker recipes!
- Slow Cooker Chicken Tacos with Mango Salsa
- Chipotle Meatballs
- Slow Cooker Beef Fajitas
- Spicy Slow Cooker Almonds
Slow Cooker Eggplant Parmesan
Ingredients
- 4 pounds eggplant
- 1 tablespoon salt
- 3 large eggs
- 1/4 cup milk of choice
- 1 1/2 cup gluten free breadcrumbs
- 3 ounces Parmesan cheese or vegan Parmesan
- 2 teaspoons Italian seasoning
- 4 cups marinara sauce
- 16 ounces mozzarella cheese sliced or shredded Daiya
Instructions
- Peel eggplant and cut into 1/3 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 1/2 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 1/3 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.
The wedges cut is confusing me. Not rounds, like normal. Please put details on how you cut them
Becky, it is normal rounds!
This is one of my husband’s favs as well – can’t wait to try it! Just a side note – it’s a good idea NEVER to fry eggplant – it’s super absorbent & soaks up tons of oil which is why traditional eggplant parmesan is SO high in calories!
This sounds great! I love eggplant Rollatini, thinking of adding a dollop of ricotta (mixed with an egg, chopped spinach and dash nutmeg) on top of each layer of eggplant before the sauce and mozzarella…….do you think this would work?
How many servings does this make? 4 pounds of eggplant seems like a lot.
I don’t know that I calculated nutritional information on this. I would say it is somewhere between 8-12 servings. It is definitely a crockpot full!
Do you think this would work if cooked on high for 3-4 hours? Great recipe idea, btw!
what size crock pot do u use?
I have a 7 quart crockpot.
*Wendy Polisi*
*https://wendypolisi.com *
From recipe
Yes, it isn’t as crispy as some but I totally loved it! So glad that you enjoyed it. Moussaka is such a great idea – let me know how it goes.
I made this last night and was short on time, so I did High for 4 hours – it was good, but some of the cheese got tough – I think I could’ve gotten better results with High for 3 hours, or low for 5 (my slow cooker runs a bit hot). Also I skipped the breadcrumbs altogether and it was still delish! But my favorite Eggplant Parm is always un-breaded, so it might not be for everyone!
Have you ever prepared the Eggplant the night before? Do you think/know if it would keep?
Thanks
I salted the eggplant the night before and then rinsed them and stored in ziplock bag to assemble the next day. I ended up cooking it on high for 4 hours, turned out great.
Hi Wendy! I was wondering if leftovers would keep well?
Hi Ashley,
Yes they do! My husband loves leftover Eggplant Parmesan.
Great! I will be trying this soon. 🙂
Just curious — what is the point of breading the eggplant if you’re not going to fry (or bake) to develop a crust on the outside? Doesn’t the breading just turn to mush in the crockpot? Why not just put the eggplant in the slow cooker without breading it?
Can you substitute anything for the eggs or leave them out entirely?