Slow Cooker Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that brings together layers of tender eggplant, rich marinara sauce, and melted cheese. Making it in a slow cooker not only simplifies the process but also infuses the dish with deeper flavors. This Slow Cooker Eggplant Parmesan recipe is perfect for busy days when you want a comforting and hearty meal without spending hours in the kitchen. Let’s dive into this easy and delicious recipe!

Ingredients

• 3 medium-sized eggplants, sliced into 1/2-inch rounds
• 2 cups marinara sauce, your favorite brand or homemade
• 2 cups shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 1 cup Italian breadcrumbs, seasoned
• 1/2 cup all-purpose flour, for dredging
• 3 large eggs, beaten
• 1/4 cup fresh basil leaves, torn
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Eggplant

1. Slice the Eggplants: Cut the eggplants into 1/2-inch rounds and lay them out on a paper towel-lined baking sheet. Sprinkle both sides with salt and let them sit for about 30 minutes. This will help draw out any excess moisture and reduce bitterness.
2. Rinse and Dry: After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

Step 2: Bread the Eggplant

1. Set Up Dredging Station: Place the flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
2. Dredge the Eggplant: Coat each eggplant slice first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press gently to ensure the breadcrumbs adhere well.

Step 3: Layer the Ingredients in the Slow Cooker

1. Start with Marinara Sauce: Spread a thin layer of marinara sauce on the bottom of the slow cooker.
2. Layer the Eggplant: Arrange a layer of breaded eggplant slices over the marinara sauce.
3. Add Cheese: Sprinkle a generous handful of mozzarella and Parmesan cheese over the eggplant.
4. Repeat Layers: Continue layering marinara sauce, eggplant, and cheeses until all the ingredients are used, finishing with a layer of cheese on top.

Step 4: Cook

1. Cook on Low: Cover the slow cooker and cook on low for 4-5 hours, or until the eggplant is tender and the cheese is melted and bubbly.

Step 5: Finish and Serve

1. Add Fresh Basil: Just before serving, sprinkle the torn basil leaves over the top for a fresh burst of flavor.
2. Serve: Carefully lift the eggplant Parmesan out of the slow cooker and onto a serving platter. Drizzle with a little olive oil if desired.
3. Enjoy: Serve hot, garnished with extra Parmesan cheese and fresh basil if desired. This dish pairs beautifully with a side of pasta, a fresh green salad, or some crusty bread.

Cooking Notes

• Eggplant Prep: Salting the eggplant before cooking helps to draw out excess moisture and reduce any bitterness, ensuring a better texture and flavor.
• Breadcrumbs: For extra flavor, use seasoned Italian breadcrumbs or add your own seasoning to plain breadcrumbs.
• Cheese: Freshly grated cheese will melt better and provide a richer flavor compared to pre-shredded cheese.
• Marinara Sauce: Use a high-quality marinara sauce for the best results. Homemade marinara can add a personal touch and depth of flavor.

Frequently Asked Questions

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using vegan cheese substitutes and a plant-based egg replacer for the dredging process. Also, ensure that the breadcrumbs used are vegan-friendly.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze Eggplant Parmesan?

Yes, you can freeze Eggplant Parmesan. After cooking, let it cool completely, then transfer to a freezer-safe container. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

What can I serve with Eggplant Parmesan?

Eggplant Parmesan pairs well with pasta, a fresh green salad, or crusty bread. For a complete meal, consider serving it with a side of garlic bread or a light vegetable soup.

Do I need to peel the eggplant?

Peeling the eggplant is optional. The skin can add a bit of texture and color to the dish. If the eggplant is particularly large or the skin is tough, you may prefer to peel it.

Keto/Low Carb Version

For a keto-friendly version:

• Use Almond Flour: Replace the all-purpose flour and breadcrumbs with almond flour or crushed pork rinds for the breading.
• Skip the Marinara Sauce: Use a low-carb marinara sauce or make your own using fresh tomatoes and herbs without added sugars.
• Cheese: Ensure the cheese used is low in carbs and free from added starches.

Slow Cooker Eggplant Parmesan is a delicious, comforting dish that is easy to prepare and perfect for busy days. The slow cooking process melds the flavors together beautifully, resulting in a rich and satisfying meal. Give this recipe a try and enjoy a taste of Italy from the comfort of your home.

Try this Slow Cooker Eggplant Parmesan recipe and share your experience with us in the comments below! If you enjoyed this recipe, don’t forget to share it with your friends and family. Subscribe to our blog for more delicious recipes and cooking tips. Happy cooking!