Crockpot Eggplant Parmigiana just as delicious as your traditional Fried Eggplant Parmigiana with half the calories.
- 2 Eggplants peeled and sliced
- A pinch of Salt
- 2 Eggs
- 2 cups of Seasoned Panko Breadcrumbs
- Olive Oil Spray
- 1 Jar of Tomato Sauce - I used Rao's Marinara
- 1 Package of Shredded Mozzarella and 1/4 cup of Parmesan cheese
- Peel and Slice your Eggplant into 1/3 inch thick rounds
- Place your sliced eggplant on paper towels and sprinkle with salt. Let sit for 1/2 hour.
- Beat the 2 eggs in a bowl.
- In a separate bowl place Panko Breadcrumb Mix
- Spray the bottom of your Crock Pot with Olive Oil
- Dip Eggplant in the egg wash and then dip in the breadcrumbs
- Spread some tomato sauce in the bottom of the Crock pot.
- Start your layering - add a layer of breaded eggplant then add another layer of sauce then add a layer a mozzarella and a sprinkle of parmesan cheese.
- Repeat the layers 2 or 3 more times until you are out of eggplant.
- Cook on High for 3 1/2 Hours
- Choose the Right Eggplant:Select firm and glossy eggplants with smooth skin. Smaller eggplants tend to have fewer seeds and a milder flavor.
- Slice Evenly:Slice the eggplant into even rounds to ensure uniform cooking. Aim for about 1/4 to 1/2-inch thickness.
- Salt and Drain:Sprinkle salt on the eggplant slices and let them sit for about 30 minutes. This helps draw out excess moisture, making the eggplant less bitter and preventing it from becoming mushy during cooking.
- Rinse and Pat Dry:After salting, rinse the eggplant slices to remove the excess salt. Pat them dry with paper towels to remove any remaining moisture.
- Preheat the Slow Cooker:Preheat your slow cooker while preparing the other ingredients. This ensures even cooking from the start.
- Layering is Key:Layer the ingredients evenly. Start with a layer of marinara sauce, followed by a layer of eggplant, and then a layer of cheese. Repeat until all ingredients are used.
- Use Quality Marinara Sauce:Choose a high-quality marinara sauce or make your own for the best flavor. A rich, well-seasoned sauce can elevate the entire dish.
- Add Fresh Herbs:Enhance the flavor by adding fresh herbs like basil, oregano, or thyme to the layers. Fresh herbs add brightness and complexity.
- Incorporate Parmesan and Mozzarella:Use a combination of Parmesan and mozzarella cheeses for a perfect balance of nutty and gooey textures. Freshly grated Parmesan will provide the best flavor.
- Low and Slow:Cook on the low setting to allow the flavors to meld together and the eggplant to become tender without overcooking or becoming mushy.
- Don't Overcrowd:Avoid overcrowding the slow cooker to ensure that each layer cooks evenly. If needed, use a larger slow cooker or make individual servings.
- Add a Layer of Bread Crumbs:For added texture, consider adding a layer of seasoned breadcrumbs between the eggplant layers. This provides a delightful crunch.
- Check for Doneness:Test the eggplant's doneness by inserting a fork. It should easily pierce through the slices, indicating they are tender.
- Let it Rest:Allow the Eggplant Parmigiana to rest for about 10-15 minutes after cooking. This is a great way to let the flavors settle and makes it easier to serve.
- Garnish and Serve:Before serving, garnish with fresh basil or parsley for a burst of color and additional flavor. Enjoy your delicious slow-cooked Eggplant Parmigiana!
- Prep Time: 10 minutes
- Cook Time: 03:30
- Category: Dinner
- Method: Crockpot
- Cuisine: Italian
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6.3 g
- Sodium: 401 mg
- Fat: 3.5 g
- Carbohydrates: 26.9 g
- Protein: 11 g
- Cholesterol: 49 mg
Keywords: Eggplant Parmigiana Crockpot