Slow-Cooker Eggplant Parmesan

If you love classic eggplant Parmesan but don’t love standing over the stove, this slow cooker version is about to be your new favorite. It’s cozy, cheesy, and full of Italian-style flavor—with barely any hands-on work. Just layer everything up, let your slow cooker do its thing, and come back to a warm, comforting meal that tastes like it cooked all day (because it did!).

Slow Cooker Eggplant Parmesan

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• 12 ounces mozzarella cheese, sliced
• ½ cup grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil, for garnish

Instructions

1. Lay the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides lightly with salt and let them sit for about 30 minutes. This helps pull out excess moisture. Afterward, pat them dry with more paper towels.
2. Spoon about one-third of the marinara sauce into the bottom of your slow cooker and spread it out evenly.
3. In a medium bowl, whisk the eggs until smooth. In another bowl, mix together the panko breadcrumbs, garlic powder, and Italian seasoning. Season the breadcrumb mixture with salt and black pepper.
4. Dip each eggplant slice into the eggs, then coat it well with the breadcrumb mixture.
5. Arrange a single layer of breaded eggplant in the slow cooker. Top with more marinara sauce and a layer of mozzarella cheese.
6. Repeat the layers two more times—eggplant, sauce, and mozzarella—until all the ingredients are used.
7. Cover and cook on HIGH for 4 to 5 hours, until the eggplant is tender and the cheese is melted and bubbly.
8. Sprinkle grated Parmesan over the top and garnish with fresh basil just before serving.

Share this post