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Slow Cooker Eggplant Parm Recipe


  • 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


  1. In a shallow bowl, whisk together eggs, water and flour.
  2. In a large skillet, heat olive oil over medium heat.
  3. Carefully dip eggplant into egg mixture then add to the hot oil. Fry just until golden. Remove and allow to drain on paper towels.
  4. 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.
  5. Cook on low for 3 to 4 hours.