Meatless Monday – Crockpot Eggplant Parmesan

Crockpot Eggplant Parmesan

This scrumptious Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Set it, forget it then enjoy it!
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Main Course, One Dish Meal
Cuisine: Comfort, Italian
Keyword: comfort food, crockpot, high protein, low carb, low fat, nut free, one dish meal, slowcooker, vegetarian
Servings: 12
Calories: 258kcal
Author: Grandma Antionette


  • Crockpot, Slow-cooker


  • 5 pounds eggplant
  • 1 tablespoon salt
  • 4 large eggs
  • 1/3 cup milk of choice
  • 1 1/2 cup breadcrumbs You can use Gluten Free bread crumbs to make the recipe GF.
  • 5 ounces Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 4 cups marinara sauce
  • 16 ounces mozzarella cheese sliced or shredded
  • fresh basil for topping


  • Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry.
  • Spread 1/2 cup of sauce in the bottom of the slow cooker.
  • Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
  • Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
  • When serving, top with fresh basil leaves.


Calories: 258kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1380mg | Potassium: 678mg | Fiber: 6g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 9.1mg | Calcium: 317mg | Iron: 1.7mg

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