Name: Slow Cooker Eggplant Parmesan Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 2 large eggplants, about 2 ½ pounds total; 1½ teaspoons kosher salt; ½ teaspoon black pepper; 1½ teaspoons garlic powder; 1 teaspoon dried oregano; 24 ounces marinara sauce; 2½ cups part-skim shredded mozzarella cheese; 1 cup walnuts, crushed in a zip-top bag; 1 cup panko breadcrumbs, preferably whole grain; 1 to 2 tablespoons dried basil; ½ cup grated Parmesan cheese; ½ teaspoon black pepper; 1½ teaspoons garlic powder

Jump to Recipe· 4.2 from 2 reviews

If you’ve ever wanted a comfort food classic that melts in your mouth with every bite but without the fuss, then this Slow Cooker Eggplant Parmesan Recipe is your new best friend. Imagine layers of tender eggplant, gooey mozzarella, fragrant walnut-infused breadcrumbs, and rich marinara sauce all slow-cooked to perfection—this dish brings that homemade Italian goodness right to your table in the easiest way possible. It’s lightened up yet indulgently satisfying, making it the perfect centerpiece for family dinners or cozy nights in where you want something delicious but hands-free.

Ingredients You’ll Need

A metal tray lined with two layers of white paper towels holds fourteen slices of eggplant arranged in a loose grid. Each slice is round, showing dark purple skin around the light yellowish-white inner flesh. The surface of every slice is sprinkled evenly with small green and brown herbs and spices, adding texture and color contrast. The tray sits atop a white marbled surface with soft, natural lighting highlighting the raw, fresh look of the eggplant slices. photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly simple yet essential, each playing a key role in building the flavors and textures of your Slow Cooker Eggplant Parmesan Recipe. From the creamy mozzarella to the crunchy, garlicky walnut breadcrumbs, every component comes together to create that irresistible harmony we all crave.

2 large eggplants, about 2 ½ pounds total: The star of our recipe, these provide the perfect meatiness and absorb all the delicious flavors.
1½ teaspoons kosher salt: Helps draw out excess moisture so the eggplant layers don’t get soggy.
½ teaspoon black pepper: Adds a subtle punch to the overall taste.
1½ teaspoons garlic powder: Infuses a warm, aromatic garlic flavor without overpowering the dish.
1 teaspoon dried oregano: Brings that classic Italian herbal note to the eggplant seasoning.
24 ounces marinara: A rich tomato sauce base that ties all the layers together beautifully.
2½ cups part-skim shredded mozzarella cheese: Melts extraordinaire, giving your dish that classic gooey texture.
1 cup walnuts, crushed: Adds toasty depth and crunch in the walnut breadcrumbs.
1 cup panko breadcrumbs, preferably whole grain: Light, crispy texture that’s essential for the topping’s delightful crunch.
1 to 2 tablespoons dried basil: A fresh herbal touch that brightens the breadcrumb mixture.
½ cup grated parmesan: Sharp, nutty flavor that elevates the breadcrumb topping.
½ teaspoon each black pepper and 1½ teaspoons garlic powder: Incorporated in the walnut breadcrumbs for an extra flavor boost.

How to Make Slow Cooker Eggplant Parmesan Recipe

Step 1: Prepare and Salt the Eggplant

Start by trimming the stems from the eggplants and slicing them into half-inch rounds. Lay these slices on paper towels or a rack set over a baking sheet, then generously salt both sides. This step is crucial because it helps draw out excess moisture, which prevents a soggy dish. Make sure to salt one side first and wait a minute before flipping—this keeps the salt in place. Let the slices sit for 30 to 60 minutes undisturbed while you finish up other prep work.

Step 2: Make the Garlicky Walnut Breadcrumbs

While the eggplant rests, heat a dry sauté pan over medium heat and add your crushed walnuts and panko breadcrumbs. Toast, stirring frequently, until everything is golden and fragrant—this should take about 10 minutes. Then take the pan off the heat and mix in garlic powder, ground pepper, and dried basil until combined. Transfer this mix to a mixing bowl, stir in the parmesan cheese, and set it aside to cool. Just a heads up: adding parmesan directly to the hot pan isn’t a great idea as it’ll melt into lumps.

Step 3: Dry and Season the Eggplant

Blot your salted eggplant slices with fresh paper towels to absorb the drawn-out moisture and excess salt. Once dry, sprinkle the tops with more garlic powder, oregano, and black pepper to infuse those layers with robust Italian flavors that will shine after slow cooking.

Step 4: Layer in the Slow Cooker

Lightly spray your slow cooker with olive oil to prevent sticking. Paint the bottom with half a cup of marinara sauce, then arrange a layer of eggplant slices to cover the base. Scatter half a cup of the walnut breadcrumb mixture evenly over the eggplant, drizzle a quarter cup of marinara sauce on top, and then sprinkle three-quarters of a cup mozzarella cheese. Repeat this layering process twice more—eggplant, walnut breadcrumbs, marinara, and mozzarella—for three heavenly layers of pure comfort food. Save any extra breadcrumbs for garnishing later.

Step 5: Slow Cook Until Tender

Cover your slow cooker and set it to cook on high for between 2½ to 3½ hours. After 2½ hours, check the tenderness of the eggplant by slicing through the middle; if it still feels firm, give it another 30 minutes or so. The goal is tender, melt-in-your-mouth eggplant that’s perfectly melded with the sauce and cheese.

Step 6: Let it Set and Garnish

Once done, uncover and let the dish rest for 20 minutes to set slightly—this makes serving easier and the flavors more harmonious. Serve it up on plates, generously sprinkling those remaining crunchy walnut breadcrumbs on top for a final flourish of texture and flavor.

How to Serve Slow Cooker Eggplant Parmesan Recipe

The image shows three round slices of eggplant on a white plate, each topped with a thick layer of melted cheese and chunky red tomato sauce, sprinkled with a crumbly light brown topping mixed with herbs. The eggplant’s dark purple skin is visible at the base of each slice, with sauce and cheese spilling slightly around the edges. In the background, there is a white bowl with green leafy herbs and another white bowl with the crumbly topping. The setting is on a white marbled surface with a black fork and a patterned cloth napkin at the front edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh basil leaves or a sprinkle of extra parmesan right before serving can brighten the dish and add a pop of color. A drizzle of high-quality olive oil over the top can also add an extra luscious mouthfeel that pairs wonderfully with the walnut breadcrumb crunch.

Side Dishes

This rich and satisfying Slow Cooker Eggplant Parmesan Recipe pairs famously well with simple sides like a crisp green salad tossed with lemon vinaigrette or some garlicky sautéed spinach. For heartier meals, serve it alongside crusty bread or creamy risotto to soak up every bit of that delicious marinara sauce.

Creative Ways to Present

For a fun twist, serve individual portions in small ramekins straight from the slow cooker, topped with some fresh herbs. Or layer it in clear glass dishes to show off the beautiful stratification of eggplant, cheese, and breadcrumbs—this recipe is as much a feast for the eyes as it is for your taste buds.

Make Ahead and Storage

Storing Leftovers

Any leftover Slow Cooker Eggplant Parmesan Recipe keeps wonderfully in an airtight container in the refrigerator for up to four days. Just be sure to press out as much air as possible to maintain freshness. When you’re ready to eat, the flavors will taste even more melded together.

Freezing

If you want to save it for later, freeze the cooled dish in a freezer-safe container for up to three months. It’s a great make-ahead meal that you can thaw overnight in the fridge before reheating.

Reheating

When reheating, warm the eggplant parmesan gently in the oven at 350°F until heated through, which usually takes around 20-25 minutes, or use the microwave on medium power, covering the dish to retain moisture and prevent dryness.

FAQs

Can I use cheese other than mozzarella in this recipe?

Absolutely! While mozzarella is classic, feel free to mix in provolone or fontina for a slightly different melty texture and flavor. Just be sure to use cheese that melts well.

Do I need to peel the eggplant for this recipe?

There’s no need to peel your eggplants as the skin adds a lovely structure and nutrients, plus it holds the slices together during slow cooking.

Can this recipe be made in a conventional oven?

Yes, if you don’t have a slow cooker, you can bake it covered in a 375°F oven for around 45-60 minutes until the eggplant is tender and cheese is bubbly, but you’ll miss out on the slow-cooked depth of flavor.

What type of marinara sauce works best?

Choose a high-quality marinara, either homemade or store-bought, with simple, fresh ingredients like tomatoes, garlic, and herbs. Avoid overly sweet or heavily spiced sauces to keep the balance harmonious.

Can I prepare this dish vegan or dairy-free?

Yes, swap out mozzarella and parmesan for your favorite plant-based cheese alternatives, and make sure your breadcrumbs don’t contain dairy. It won’t be the exact same texture but will still taste fantastic!

Final Thoughts

There’s something so comforting and utterly satisfying about this Slow Cooker Eggplant Parmesan Recipe that you’ll want to keep it in your regular dinner rotation. It’s an effortless way to enjoy a classic Italian favorite with lighter ingredients and the ease of a slow cooker doing all the work. Give it a try—you may just discover your new go-to dish for cozy meals filled with warmth, flavor, and love.