Easiest Way to Make Perfect Slow Cooker Eggplant Parmesan

Slow Cooker Eggplant Parmesan. Mix seasoned bread crumbs with Parmesan cheese in a bowl. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker.

Arrange a layer of eggplant over sauce. Blot the eggplant slices dry with additional paper towels, pressing away as much liquid (and salt) as possible. Mist the inside of the slow cooker with olive oil spray. You can cook Slow Cooker Eggplant Parmesan using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Slow Cooker Eggplant Parmesan

1. It's 2 of Medium to Large Eggplants.
2. You need 5 of Large Eggs.
3. It's 1/2 cup of Milk.
4. You need 3 cups of Breadcrumbs.
5. You need 1 cup of Parmesan Cheese.
6. It's 2 tsp of Ground Black Pepper.
7. It's 2 tsp of Ground Oregano.
8. Prepare 1 tsp of Ground Parsley.
9. You need 1 tsp of Ground Basil.
10. Prepare 1 (29 oz) of jar of No/Low Sodium Tomato Sauce.
11. You need 1 1/2 cups of Mozzarella Cheese.

Spread ½ cup marinara sauce on the bottom. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs. Place a layer of half of the eggplant slices, sprinkle with half of the breadcrumbs, half of the parmesan, half of the marinara sauce, and half of the mozzarella.

Slow Cooker Eggplant Parmesan instructions

1. Peel eggplant and slice as thin as possible. Rinse the slices of Eggplant in a colander, then let sit for about 30 minutes. Rinse again and pat dry..
2. Put a slow cooker liner in your slow cooker. This will help the clean-up immensely. You will thank me later..
3. Pour a cup of the tomato sauce on the bottom of the slow cooker..
4. Whisk the eggs and milk together in a bowl. Place a few of the slices of eggplant into the eggs. In another bowl, mix together the breadcrumbs, Parmesan cheese, and the seasonings together..
5. Take the slices of eggplant in the egg mixture and then dip into the breadcrumb mixture. After you take the slices out of breadcrumbs, put on top of the sauce. Put about a third of the slices on the bottom of the slow cooker..
6. Put a cup of tomato sauce on top of the eggplant and about a handful of the cheese. Repeat this process until you use up all of the eggplant and sauce, then top it off with the remaining cheese..
7. Cook on low for 6 hours, then check to see how well it is cooked. Add another hour or two if it is not done to how you like it. For me, I did it for 7 hours total and it was the way I like it..
8. Serve with pasta of your choice or on a hero/sub roll..
9. Enjoy!.

Use a paper towel to pat dry any excess moisture. Recipe: Slow-Cooker Eggplant Parmesan When in doubt, leave dinner to your slow cooker during busy weeks. South Carolina food writer Anne Wolfe Postic shared this amazing way to prepare eggplant parm that's easier than ever. This eggplant Parmesan is layered and baked in the slow cooker. The eggplant is first coated with crumbs and sautéed.