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.
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.
Slow Cooker Eggplant Parmesan
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
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.
Danielle says
How many eggplants did you use? Or, how many eggplants is 4 pounds?
Wendy Polisi says
It obviously depends on the size but I used three medium.
Alina says
This sounds delicious & I'm going to make the eggplant this week! Do you think leaving the skin on the eggplant would change the recipe in any way?
Alina says
This looks delicious & I'm going to make it this week! Would leaving the skin on change the recipe at all?
Wendy Polisi says
I have never tried it that way! But if you have made Eggplant Parm before and liked it with the skin on, I don't think it would make a big difference.
Susan says
When you say, "milk of your choice," does this mean I could use almond milk? Or does it need to be cow's milk?
Wendy Polisi says
Yes, you could use almond milk.
Frankie says
This recipe looks so good! I can't wait to try this someday. Thanks a lot for sharing this!
Brittany says
I am not a fan of tomato sauce. Typically when I order eggplant parmigiana at a restaurant, I asked them to replace the tomato sauce with alfredo sauce. Do you think I can make this recipe in the slow cooker using alfredo sauce as opposed to a marinara you use?
Wendy Polisi says
I haven't tried it, but it sounds amazing to me!
Denise Keller says
In the midst of a kitchen remodel I was relegated to a toaster oven and a crockpot. Let’s face it, most crockpot dishes are either bad or just average. After trying many different recipes I was about to give up when I stumbled onto this one. I make a mean eggplant Parmesan and didn’t think this could possibly work. Was I completely and pleasantly surprised when it did. This is by far the best crockpot recipe I’ve ever tried. It not only worked, but tasted good, had the right textures and as an added plus, is a more figure friendly version. Thank you for posting.
Melanie says
Made this for dinner tonight ant it turned out great!
Thank you for a great recipe idea . I’m in a low carb lifestyle so replaced the bread crumbs with half the quantity of ground almonds . Worked a treat for me ! Yummy!
Callie says
I made this today and it was amazing. So simple and one of the best eggplant parmesan dishes I have ever had.
Amy says
Delicious! I will make this again. I thought I should put it on high for first 1/2 hour and then low for 4-6 hours. Think I should have just used 4-5 hours on low as it was a bit overdone. Flavor still excellent though.
Wendy Polisi says
So glad you enjoyed it!
Betsy says
Is there a way to make this without the egg portion? I am gluten and egg sensitive but would love to try this recipe. Thank you!
Wendy Polisi says
You could leave off the breading if you wanted.
Susan Dubose says
I made this today and it was amazing. So simple and one of the best eggplant parmesan dishes I have ever had.
Wendy Polisi says
I am so glad that you enjoyed it!
Natalie says
Husband planted a garden and this was a great way to use up our eggplants. Slow cooker was a great choice since it is 101 degrees in NC and I refuse to use the oven. So easy my daughter finished the assembly after I did the 1st layer. Makes a lot and tasted fabulous. Will make again.
Barbara Miller says
Made this today, 1/2 recipe I am only one who eats it! Used my 1 1/2 quart crockpot, cooked on high for 3 hours, was perfect not mushy at all. Also I did use the long Japanese eggplant from our garden cut in rounds, did egg and bread but did not fry. Also stewed our fresh garden tomatoes for the sauce. This is a great easy recipe. I had my doubts, but will be only way I make eggplant parmesan from now on. Had with mozzarella stuffed ground turkey meatballs. Thanks so much for sharing this excellent recipe!
Wendy Polisi says
So glad that you enjoyed it! Thanks for taking the time to let me know.
Lisa says
I made this yesterday and it was delicious! I cooked mine on low for six and a half hours, and it was fully cooked. I, too, am not a fan of the long process of the traditional way of making eggplant parmesan. In fact, the last two times I did it, my back was sore from standing so long to fry the pieces. I was dubious about trying it in the slow cooker, but it was so much easier and tasted great. The other advantage is I can make it when eggplant is at its peak (summer) without having to use the oven; a real advantage when you live in a hot climate. This one is a keeper!
Wendy Polisi says
I am so glad you enjoyed it!
Mindy-Michelle says
Love this!!!