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Slow Cooker Eggplant Parmesan

This Gluten Free Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Perfect for easy entertaining!
Course Main Course
Cuisine Italian
Keyword Italian
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 12
Calories 258kcal
Author Wendy Polisi

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 vegetarian Parmesan cheese or vegan Parmesan
  • 2 teaspoons Italian seasoning make sure it is gluten free
  • 4 cups marinara sauce use a low-sugar brand like Rao's
  • 16 ounces mozzarella cheese sliced or shredded Daiya
  • fresh basil for topping

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.
  • If desired, top with fresh basil leaves.

Nutrition

Calories: 258kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1380mg | Potassium: 678mg | Fiber: 6g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 9.1mg | Calcium: 317mg | Iron: 1.7mg