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Slow Cooker Eggplant Parmesan

Slow Cooker Eggplant Parmesan


  • 4 pounds of 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


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 sale, 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.  Layer 1/3 of slices in the slower cooker.  Top with 1 cup sauce and mozzarella cheese.  Repeat layers two more times. Cook on low for eight hours.  ( I have found that cooking for 6 hours and putting the mozzarella on the top after cooking is best).




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