This recipe combines two of my favorite things: my slow cooker and Eggplant Parm.
While this recipe does use the slow cooker, it is still a tad bit labor intensive.
First I strongly suggest your follow these instructions for preparing eggplant before your cook it. If you think you don’t like eggplant, it may be that you’ve had bitter eggplant. Taking the time to do this step will remove that bitter flavor.
Next, you’ll need to fry up the eggplant prior to putting it in the slow cooker.
I’ve tried just tossing the eggplant in the slow cooker without frying – and the results simply aren’t the same.
Where the slow cooker comes into play is it melds all the flavors together and keeps the dish hot.
However, it is the perfect recipe to make up on a weeknight when you have to shuttle the kiddos around and need a hot, satisfying meal when you get home.
Or, do like we do.
We like to head out to a matinee on a Saturday. I prep my Eggplant Parm before we leave. Then, we return home and dinner will be cooked.
How relaxing does that sound?
Plus, it’s a heck of a lot cheaper to make Eggplant Parm in the slow cooker than it is to go to a restaurant.
In fact, this recipe only costs about $10 to make. You can’t even get fast food for a family of four for that amount.
Slow Cooker Eggplant Parm Recipe
Ingredients
- 3 large eggplants peeled and sliced
- 1 cup extra virgin olive oil or avocado oil
- 2 eggs
- 1/3 cup water
- 3 tablespoons flour
- 1 cup Italian bread crumbs
- 4 cups marinara sauce
- 1 16 ounce block mozzarella cheese sliced
- 1/2 cup grated Parmesan cheese
Instructions
- In a shallow bowl, whisk together eggs, water and flour.
- In a large skillet, heat olive oil over medium heat.
- Carefully dip eggplant into egg mixture then add to the hot oil. Fry just until golden. Remove and allow to drain on paper towels.
- Place 2/3 cup of marinara sauce in bottom of slow cooker. Layer with 1/3 of eggplant slices. Sprinkle with 1/3 cup bread crumbs. Layer with 1/3 of the mozzarella slices. Repeat 2 more times, starting with another 2/3 cup marinara sauce. Pour the remaining sauce around the edges and over the top of the eggplant slices. Top with the Parmesan cheese.
- Cook on low for 3 to 4 hours.
All you need is a nice green salad to accompany this Eggplant Parm and you have a healthy and satisfying dinner that cooked while you were away.
You might be a Natural Green Mom if:
I haven’t friend eggplant in 23 years. I bread it and bake it in the oven. It’s much better than fried because it’s not greasy and of course it’s less fattening. I dip them in egg, then Italian breadcrumbs, spray some cooking spray on top of the eggplant slices before putting them in the oven, bake 400 degrees for 20 minutes, flip and bake 15-20 more minutes. Your oven may differ from mine, so keep an eye on them after you flip. My husband will eat these little eggplant chips just by themselves and then sometime I’ll put a slice of tomato and mozzerella on top. Of course the eggplant parm is our favorite.
That sounds delicious Patsy! We don’t fry often, so I’m willing to indulge since olive oil is a healthy oil. I bet you could broil the eggplant the way you described then add it to the slow cooker and follow the rest of the directions – if you were so inclined! 🙂 Andrea
You aren’t supposed to heat olive oil to frying temperatures, ever.
Your Pinterest post of eggplant parm has a picture of air sprays.just fyi
Thank you so much for letting me know. I’ll contact Pinterest and see if I can get it straightened out. Andrea