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Slow Cooker Eggplant Parmesan Recipe

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4.2 from 2 reviews

  • Author: Molly
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Diet: Low Fat

Description

This Slow Cooker Eggplant Parm is a lightened-up, healthy twist on the classic Italian favorite. Featuring tender layers of salted eggplant, garlicky walnut breadcrumbs, marinara sauce, and part-skim mozzarella cheese, this dish is slow-cooked to perfection for a comforting, flavorful meal that’s easy to prepare and perfect for feeding a crowd.

Ingredients

Eggplant and Seasoning

  • 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

Walnut Breadcrumbs

  • 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

Instructions

  1. Prepare the eggplant slices: Trim off the stem ends and slice the eggplants into ½-inch thick rounds. Lay them out on a baking sheet lined with paper towels or on a rack over a sheet pan.
  2. Salt the eggplant: Sprinkle kosher salt evenly on both sides of the eggplant slices to draw out moisture. Salt the first side, let it sit for a minute, then flip and salt the other side. Allow the slices to rest undisturbed for 30 to 60 minutes.
  3. Make the garlicky walnut breadcrumbs: Heat a sauté pan over medium heat. Add walnuts and panko breadcrumbs and toast, stirring frequently for about 10 minutes, until fragrant and golden. Remove from heat, then stir in garlic powder, black pepper, and dried basil. Transfer to a bowl and mix in Parmesan cheese. Set aside to cool.
  4. Dry and season eggplant: Blot the salted eggplant slices dry with paper towels to remove excess moisture and salt. Place the slices back on trays and sprinkle with garlic powder, dried oregano, and black pepper.
  5. Layer the casserole in the slow cooker: Lightly mist the slow cooker with olive oil spray. Spread ½ cup marinara sauce on the bottom. Layer eggplant slices to cover the bottom of the slow cooker, allowing some overlap. Sprinkle ½ cup walnut breadcrumbs over the eggplant. Drizzle ¼ cup marinara sauce over the breadcrumbs, then sprinkle ¾ cup shredded mozzarella. Repeat this layering two more times, ending with mozzarella. Reserve remaining walnut breadcrumbs for garnish.
  6. Cook the dish: Cover with the slow cooker lid and cook on high for 2½ to 3½ hours. Check at 2½ hours by slicing through the stack; if the eggplant is tender, it’s done. If still firm, continue cooking up to 3½ hours.
  7. Let it rest and serve: Once cooked, remove the lid and allow the dish to sit uncovered for about 20 minutes to set. Transfer portions to plates and sprinkle the remaining walnut breadcrumbs on top as a finishing garnish before serving.

Notes

  • Salting the eggplant is essential to remove excess moisture and bitterness for better texture and flavor.
  • Do not add Parmesan cheese to the hot pan when toasting breadcrumbs to avoid clumping.
  • Whole grain panko breadcrumbs add a nuttier flavor and heartier texture.
  • Slow cooker models vary; test for tenderness after 2½ hours and adjust cooking time as needed.
  • Allowing the dish to rest after cooking helps it set and makes serving easier.
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/slow-cooker-eggplant-parmesan-recipe/