Description
When a rainy afternoon turns into a craving for cheesy comfort, this slow-cooker eggplant Parmesan is your go-to. Born from fridge-foraging and a dash of laziness, it delivers all the old-school charm—melty mozzarella, garlicky marinara, crispy layers—without breading, frying, or oven babysitting. The slow cooker works its magic while you relax, and the result? Fork-tender, flavor-packed slices layered like a warm hug. One bite and you’ll understand why it’s become my ultimate rainy-day ritual.
Ingredients
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2 large eggplants, sliced ½” thick
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2 eggs, beaten (or ½ cup almond milk + 1 tbsp flax for vegan)
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1 cup panko breadcrumbs
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1 tsp garlic powder
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1 tsp Italian seasoning
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2 cups marinara sauce
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12 oz mozzarella, sliced
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½ cup grated Parmesan (or nutritional yeast for vegan)
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Fresh basil, salt & pepper to taste
Instructions
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Prep Eggplant: Salt slices, let sit 20 mins, then pat dry.
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Bread: Dip in egg, coat with seasoned panko.
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Layer in Slow Cooker: Start with marinara, then eggplant, mozzarella, Parmesan. Repeat, ending with cheese.
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Cook: LOW 5–6 hrs or HIGH 2–3 hrs. No peeking!
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Rest: Let sit 15–20 mins to set layers.
Notes
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For less moisture, salt & dry eggplant well.
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Gluten-free? Use GF panko or almond flour.
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Add sausage, zucchini, or red pepper for flavor twists.
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Serve with salad or garlic toast. Leftovers reheat like a dream!
- Prep Time: 20 min
- Cook Time: 5–6 hrs
Nutrition
- Calories: 310 cal Per Serving
- Fat: 18g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 14g