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Slow Cooker Eggplant Parmesan

You don’t need to miss this Slow cookware Eggplant cheese. it'll have everybody thinking you spent all day within the room. sleazy and delicious with a fraction of the hassle. good for simple entertaining! I’ve used protein free breadcrumbs, however if your family isn’t protein free any breadcrumbs can work! Or skip the breadcrumbs altogether for a lower carb alternative!

Slow Cooker Eggplant Parmesan

This is good for the occasions after you ar referred to as to entertain and wish a dish that simply appearance and tastes such as you spent all day within the room.

One issue you wish to stay in mind once creating this can be that the time it takes to cook can rely for the most part on however thick you chop the Eggplant. style it at concerning half dozen hours and if you have got cut too thick turning it up to high till it's braised through.  (And clearly, each slow cookware is slightly completely different, therefore confirm you retain an eye fixed on that toward the tip.)

Salting eggplant pulls the wet out of it and prevents the dish from being fluid. notwithstanding you don’t like salt, don’t skip this step!

Slow Cooker Eggplant Parmesan


  • 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 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


  1. 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.)
  2. Spread 1/2 cup of sauce in the bottom of the slow cooker.
  3. 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. 
  4. 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.
  5. If desired, top with fresh basil leaves.

Recipe From : Wendi Polisi

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