Slow-Cooker Eggplant Parmesan

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps  

A little prep work in the morning yields a delectable meatless dish of Slow-Cooker Eggplant Parmesan for dinner.

Yield: Serves: 6
Cost per Serving: $1.39
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Recipe Time

Cook Time:
Prep Time:
Stand: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 345
  • Fat: 14g
  • Saturated fat: 7g
  • Protein: 20g
  • Carbohydrate: 36g
  • Fiber: 8g
  • Cholesterol: 127mg
  • Sodium: 1188mg


  • 2 large eggplants (about 2 lb. total), peeled and sliced into 1/3-inch rounds
  • Salt
  • 1 1/4 cups marinara sauce
  • 3 large eggs, lightly beaten
  • 1 1/2 cups seasoned bread crumbs
  • 2 cups shredded mozzarella
  • 1/4 cup chopped fresh basil


  1. 1. Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry.
  2. 2. Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant and cheese, ending with cheese (about 4 layers), filling cooker 2/3 full.
  3. 3. Cover and cook on low until eggplant is soft and cheese has melted, 4 to 6 hours. Spoon onto plates, sprinkle with basil and serve.
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