Slow Cooker Eggplant Parmesan Recipe

It’s funny how some of the best meals come from the simplest of ideas. For years, eggplant parmesan was a weekend project, a labor of love involving frying, layering, and a fair amount of kitchen chaos. Then, one busy weeknight, inspiration struck: why not let the slow cooker do the heavy lifting? The result was nothing short of a revelation. This Slow Cooker Eggplant Parmesan recipe has become a family staple. The eggplant emerges incredibly tender, practically melting in your mouth, while the flavors meld together beautifully over hours of gentle simmering. Even my pickiest eater, who usually eyes vegetables with suspicion, devours this dish with gusto, often asking for seconds (and thirds!). It’s the perfect weeknight comfort food – minimal effort, maximum flavor, and a guaranteed crowd-pleaser. Prepare to be amazed at how effortlessly delicious eggplant parmesan can be, thanks to the magic of the slow cooker.

Ingredients

To create this unbelievably flavorful and tender Slow Cooker Eggplant Parmesan, you’ll need a selection of fresh, quality ingredients. Each component plays a crucial role in building the rich, satisfying taste and texture that defines this dish. Here’s what you’ll need to gather:

• Eggplant: 2 large eggplants (about 1.5-2 pounds total). Look for firm, heavy eggplants with smooth, unblemished skin. Globe eggplants are ideal for this recipe due to their size and meaty texture. While Italian or Japanese eggplants can be used, you may need to adjust quantities slightly.
• Salt: 2 tablespoons, plus more to taste. Salt is essential for drawing out moisture from the eggplant, which is a crucial step in preventing a soggy final dish. It also enhances the overall flavor of the eggplant and the sauce. Kosher salt or sea salt is recommended for its clean taste.
• Olive Oil: ½ cup, divided. Extra virgin olive oil is preferred for its rich flavor and health benefits. You’ll use olive oil for sautéing the onions and garlic, as well as for drizzling over the eggplant before slow cooking. The oil helps to soften the eggplant and adds depth of flavor.
• Onion: 1 large yellow onion, chopped. Yellow onions provide a mild, sweet flavor base for the sauce. Dice the onion into small, even pieces to ensure it cooks through evenly and blends seamlessly into the sauce.
• Garlic: 4 cloves, minced. Fresh garlic is key for that pungent, aromatic kick that complements the eggplant and tomatoes so well. Mince the garlic finely or use a garlic press to release its full flavor.
• Canned Crushed Tomatoes: 2 (28-ounce) cans. High-quality crushed tomatoes form the foundation of the rich, flavorful tomato sauce. Look for cans labeled “San Marzano style” or “Italian plum tomatoes” for the best taste. Crushed tomatoes offer a good balance of texture and sauce consistency.
• Tomato Paste: 2 tablespoons. Tomato paste adds concentrated tomato flavor and richness to the sauce. It deepens the color and intensifies the savory notes. A little tomato paste goes a long way in enhancing the overall taste.
• Dried Oregano: 2 teaspoons. Oregano is a classic Italian herb that provides a warm, slightly peppery flavor to the sauce. Dried oregano is convenient and works beautifully in slow-cooked dishes.
• Dried Basil: 2 teaspoons. Basil is another essential Italian herb, adding a sweet, aromatic, and slightly minty note to the sauce. Dried basil is a pantry staple and is perfect for slow cooking as its flavor develops over time.
• Red Pepper Flakes: ½ teaspoon (optional, or to taste). For a subtle kick of heat, red pepper flakes add a pleasant warmth to the sauce. Adjust the amount to your preference or omit if you prefer a milder flavor.
• Sugar: 1 teaspoon (optional). A pinch of sugar can balance the acidity of the tomatoes and enhance the overall sweetness of the sauce. It’s particularly helpful if your tomatoes are on the tart side.
• Fresh Parsley: ¼ cup, chopped, plus more for garnish. Fresh parsley adds a bright, herbaceous freshness to the dish. Use flat-leaf parsley (Italian parsley) for its robust flavor. Reserve some for garnishing the finished eggplant parmesan.
• Ricotta Cheese: 1 (15-ounce) container, whole milk ricotta preferred. Ricotta cheese provides a creamy, slightly tangy layer that contrasts beautifully with the tomato sauce and eggplant. Whole milk ricotta offers a richer, more decadent flavor and texture compared to part-skim.
• Egg: 1 large egg. The egg binds the ricotta cheese together and adds structure to the ricotta layer. It helps prevent the ricotta from becoming watery during slow cooking.
• Parmesan Cheese: ½ cup, grated, plus more for topping. Parmesan cheese adds a salty, nutty, and umami-rich flavor to the dish. Freshly grated Parmesan is always best for its superior taste and texture. Reserve some for topping the final dish before serving.
• Mozzarella Cheese: 8 ounces, shredded. Mozzarella cheese provides that classic melty, stringy cheese pull that everyone loves in eggplant parmesan. Low-moisture, part-skim mozzarella is recommended as it melts well and doesn’t release excessive moisture.

Ingredient Notes and Substitutions:

• Eggplant Variety: While globe eggplant is preferred, you can use other varieties. If using smaller eggplants like Italian or Japanese, you may need to use more to achieve the desired quantity. Consider slicing them lengthwise if they are narrow.
• Canned Tomatoes: If you prefer, you can use diced tomatoes or whole peeled tomatoes (and crush them yourself). Ensure you are using good quality tomatoes for the best flavor.
• Fresh Herbs: If you have fresh oregano and basil, feel free to use them! Use about 1 tablespoon of fresh, chopped herbs for every teaspoon of dried. Add fresh herbs towards the end of the cooking process to preserve their flavor.
• Cheese Variations: For a richer flavor, you can use a blend of cheeses. Consider adding provolone, fontina, or Asiago cheese along with mozzarella and Parmesan. For a lighter option, you can use part-skim ricotta and mozzarella.
• Spice Level: Adjust the amount of red pepper flakes to your liking, or omit them entirely for a milder dish. You can also add a pinch of black pepper for extra flavor.
• Vegetarian/Vegan Adaptations: To make this recipe vegan, you can use vegan ricotta and mozzarella cheese alternatives. Ensure the vegan cheese melts well for a similar texture to traditional mozzarella.

Instructions

Creating Slow Cooker Eggplant Parmesan is surprisingly straightforward. The beauty of this recipe lies in its hands-off approach – the slow cooker does most of the work, gently coaxing out layers of flavor while you go about your day. Follow these detailed instructions for perfectly cooked, melt-in-your-mouth eggplant parmesan:

Step 1: Prepare the Eggplant

1. Slice the Eggplant: Wash the eggplants thoroughly. Trim off the stem ends. Slice the eggplants lengthwise into slices about ¼-inch thick. Aim for even slices to ensure consistent cooking.
2. Salt the Eggplant: Place the eggplant slices in a single layer on a large baking sheet or clean kitchen towels. Sprinkle both sides of the eggplant slices generously with salt (about 2 tablespoons total). This step is crucial for drawing out excess moisture and bitterness from the eggplant.
3. Let the Eggplant Rest: Allow the salted eggplant to sit for at least 30 minutes, or up to 1 hour. You will notice beads of moisture forming on the surface of the eggplant. This is the salt drawing out the water.
4. Pat Dry: After resting, pat the eggplant slices thoroughly dry with paper towels. Removing the excess moisture is essential for preventing soggy eggplant parmesan.

Step 2: Prepare the Sauce

1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent browning.
2. Add Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add Tomato Paste and Spices: Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.
4. Add Crushed Tomatoes and Sugar: Pour in the canned crushed tomatoes and add the sugar (if using). Stir well to combine all ingredients.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer uncovered for about 15-20 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly.
6. Season to Taste: Taste the sauce and season with salt and pepper to your liking. You may need to add more salt depending on your preference and the saltiness of your tomatoes. Stir in the chopped fresh parsley at the end of simmering.

Step 3: Prepare the Ricotta Mixture

1. Combine Ricotta Ingredients: In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until thoroughly combined and smooth. The egg helps bind the ricotta and prevents it from becoming watery in the slow cooker.

Step 4: Assemble the Slow Cooker Eggplant Parmesan

1. Preheat Slow Cooker (Optional): While not strictly necessary, preheating your slow cooker on low for about 10-15 minutes can help ensure even cooking.
2. Layer the Ingredients: Lightly grease the bottom and sides of your slow cooker with olive oil or cooking spray. Begin layering the ingredients in the slow cooker in the following order:
   • Sauce Layer: Spread a thin layer of the tomato sauce (about 1 cup) evenly over the bottom of the slow cooker.
   • Eggplant Layer: Arrange a layer of eggplant slices over the sauce, overlapping slightly as needed to fit. Don’t overcrowd the slow cooker; you may need to work in batches.
   • Ricotta Layer: Dollop spoonfuls of the ricotta mixture over the eggplant layer. Spread it out gently to create an even layer.
   • Mozzarella Layer: Sprinkle a layer of shredded mozzarella cheese over the ricotta.
   • Parmesan Layer: Sprinkle a little grated Parmesan cheese over the mozzarella.
3. Repeat Layers: Repeat layers of sauce, eggplant, ricotta mixture, mozzarella, and Parmesan cheese until all ingredients are used, ending with a layer of sauce and a generous topping of mozzarella and Parmesan cheese. You should aim for about 2-3 layers of eggplant, depending on the size of your slow cooker and the thickness of your eggplant slices.
4. Drizzle with Olive Oil: Drizzle the top layer of cheese with a tablespoon or two of olive oil. This will help the cheese brown slightly and add richness.

Step 5: Slow Cook the Eggplant Parmesan

1. Cover and Cook: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Cooking time may vary slightly depending on your slow cooker model and the thickness of your eggplant slices. The eggplant is done when it is very tender and easily pierced with a fork. The cheese should be melted and bubbly, and the sauce should be heated through.
2. Check for Doneness: After the minimum cooking time, check if the eggplant is tender. If not, continue cooking for another hour or so, checking periodically.

Step 6: Broil for Browning (Optional)

1. Broil (Optional): If you desire a more browned and bubbly cheese topping, you can broil the eggplant parmesan for a few minutes at the end of cooking. Remove the slow cooker insert (if oven-safe, check your slow cooker manual) and place it under the broiler for 2-3 minutes, watching carefully to prevent burning. Alternatively, you can transfer the eggplant parmesan to an oven-safe dish and broil it.
2. Cool Slightly: Let the eggplant parmesan cool slightly for about 10-15 minutes before serving. This will allow it to set up slightly and make it easier to serve.

Step 7: Garnish and Serve

1. Garnish: Garnish the Slow Cooker Eggplant Parmesan with fresh parsley and extra grated Parmesan cheese, if desired.
2. Serve: Serve hot and enjoy!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients used and serving sizes.)

Servings: Approximately 8 servings

Calories per Serving: Approximately 450-550 calories

Approximate Nutritional Breakdown per Serving:

• Calories: 450-550 kcal
• Protein: 20-25g
• Fat: 25-35g
  • Saturated Fat: 10-15g
• Cholesterol: 80-100mg
• Sodium: 800-1000mg (can vary significantly depending on added salt and cheese types)
• Carbohydrates: 30-40g
  • Fiber: 8-10g
  • Sugar: 10-15g

Disclaimer: This nutritional information is an estimate and for general guidance only. Actual values may vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time

• Prep Time: 45-60 minutes (includes eggplant salting and sauce preparation)
• Cook Time: 6-8 hours on LOW, or 3-4 hours on HIGH
• Total Time: Approximately 7-9 hours on LOW, or 4-5 hours on HIGH (including prep time)

Time Breakdown:

• Eggplant Preparation (Slicing, Salting, Resting): 45 minutes (resting time is passive)
• Sauce Preparation (Chopping, Sautéing, Simmering): 20-25 minutes
• Ricotta Mixture Preparation: 5 minutes
• Assembly and Layering: 15-20 minutes
• Slow Cooking: 6-8 hours on LOW or 3-4 hours on HIGH
• Optional Broiling: 2-3 minutes

Make-Ahead Tips:

• Sauce: The tomato sauce can be made up to 2-3 days in advance and stored in the refrigerator. This can significantly reduce prep time on the day you plan to cook the eggplant parmesan.
• Eggplant Salting: You can salt the eggplant slices a day ahead and store them, patted dry, in the refrigerator.
• Ricotta Mixture: The ricotta mixture can also be prepared a day in advance and stored, covered, in the refrigerator.
• Assembly: You can assemble the entire eggplant parmesan in the slow cooker insert the night before and store it, covered, in the refrigerator. In this case, you may need to add an extra hour to the cooking time to ensure it heats through properly.

How to Serve

Slow Cooker Eggplant Parmesan is a versatile and satisfying dish that can be served in numerous ways. It’s delicious on its own, but even better when paired with complementary sides and accompaniments. Here are some ideas for serving and enjoying your slow cooker masterpiece:

Classic Italian Pairings:

• Pasta: Serve over a bed of your favorite pasta. Spaghetti, penne, rigatoni, or linguine all work wonderfully. Toss the pasta with a little olive oil or butter and a sprinkle of Parmesan cheese before topping with the eggplant parmesan.
• Garlic Bread or Breadsticks: Crusty garlic bread or soft breadsticks are perfect for soaking up the delicious tomato sauce. Homemade or store-bought options both work well.
• Side Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the eggplant parmesan. Consider a Caesar salad, Italian salad, or a mixed greens salad with tomatoes and cucumbers.

Hearty Meals:

• Meatballs or Italian Sausage: For a more substantial meal, serve eggplant parmesan alongside Italian meatballs or grilled Italian sausage. The flavors complement each other beautifully.
• Chicken or Veal Cutlets: Breaded and pan-fried chicken or veal cutlets (like chicken or veal parmesan, but served separately) make a satisfying pairing for a truly Italian feast.
• Polenta: Creamy polenta provides a comforting and flavorful base for the eggplant parmesan. The soft texture of polenta contrasts nicely with the layers of eggplant and cheese.

Lighter Options & Variations:

• Vegetable Sides: Roasted vegetables like broccoli, asparagus, zucchini, or bell peppers add a healthy and colorful element to the meal. The roasted flavors pair well with the Italian profile of the eggplant parmesan.
• Caprese Salad: A classic Caprese salad with fresh tomatoes, mozzarella, and basil offers a light and refreshing starter or side dish.
• Bruschetta: Toasted bread topped with fresh tomatoes, basil, and garlic makes a delicious appetizer to enjoy before the eggplant parmesan.

Serving Styles:

• Family Style: Serve the eggplant parmesan directly from the slow cooker (if it’s presentable) or transfer it to a large serving dish. Let everyone help themselves and enjoy the communal experience.
• Individual Portions: For a more elegant presentation, carefully scoop out individual portions of eggplant parmesan and serve them on plates garnished with fresh parsley and extra Parmesan cheese.
• Sandwiches or Subs: Leftover eggplant parmesan can be transformed into delicious sandwiches or subs the next day. Layer it on crusty bread or submarine rolls with extra mozzarella and heat until melty.

Garnishes:

• Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness.
• Fresh Basil: A sprinkle of fresh basil leaves enhances the Italian flavors.
• Grated Parmesan Cheese: Extra grated Parmesan cheese for those who want an even cheesier experience.
• Red Pepper Flakes: A pinch of red pepper flakes for added heat.
• Balsamic Glaze: A drizzle of balsamic glaze can add a touch of sweetness and acidity to balance the richness of the dish.

No matter how you choose to serve it, Slow Cooker Eggplant Parmesan is sure to be a hit. It’s a comforting, flavorful, and satisfying meal that’s perfect for weeknights or special occasions.

Additional Tips

To ensure your Slow Cooker Eggplant Parmesan is a resounding success, keep these helpful tips in mind:

1. Don’t Skip Salting the Eggplant: Salting the eggplant is a crucial step for removing excess moisture and bitterness. This prevents the final dish from becoming watery and ensures the eggplant has a better texture and flavor. Allow ample time for the salting process (at least 30 minutes) and pat the slices thoroughly dry afterwards.
2. Don’t Overcrowd the Slow Cooker: Avoid overfilling the slow cooker with eggplant layers. Overcrowding can lead to uneven cooking and a longer cooking time. If necessary, cook in batches or use a larger slow cooker. Layers should be arranged so that they are not packed too tightly, allowing heat to circulate effectively.
3. Use Quality Ingredients: The flavor of eggplant parmesan relies heavily on the quality of your ingredients. Use good quality canned tomatoes, fresh garlic, and flavorful cheeses. Extra virgin olive oil and fresh herbs will also elevate the taste of the dish.
4. Sauté the Aromatics for Depth of Flavor: While it might be tempting to skip sautéing the onions and garlic to save time, taking a few minutes to sauté them in olive oil significantly enhances the depth of flavor in the sauce. Sautéing brings out the sweetness of the onions and mellows the garlic, creating a richer base for the tomato sauce.
5. Adjust Cooking Time Based on Your Slow Cooker: Slow cookers can vary in temperature and cooking speed. Start checking for doneness around the minimum recommended cooking time (6 hours on LOW, 3 hours on HIGH) and adjust as needed. The eggplant should be very tender and easily pierced with a fork when it’s done. If it’s still firm, continue cooking.

FAQ Section

Q1: Can I use different types of eggplant?

A: Yes, while globe eggplant is typically recommended for eggplant parmesan due to its size and meaty texture, you can use other varieties like Italian or Japanese eggplant. If using smaller varieties, you may need to use more to get enough slices. Slice them lengthwise if they are narrow. Just ensure all eggplant slices are roughly the same thickness for even cooking.

Q2: Can I make this vegetarian eggplant parmesan vegan?

A: Absolutely! To make this recipe vegan, substitute the ricotta and mozzarella cheese with vegan cheese alternatives. There are many good vegan ricotta and mozzarella options available in most grocery stores. Ensure the vegan cheese you choose melts well for a similar texture to traditional mozzarella. You may also want to check if your Parmesan cheese is vegetarian, as some traditional Parmesan uses animal rennet. Vegan Parmesan alternatives are readily available as well.

Q3: My eggplant parmesan is watery. How can I prevent this?

A: Watery eggplant parmesan is usually due to excess moisture in the eggplant and sauce. The most important step to prevent this is to properly salt the eggplant slices and let them rest for at least 30 minutes to draw out moisture, then pat them dry thoroughly. Also, ensure you simmer the tomato sauce for long enough to reduce some of its liquid content before layering. Using low-moisture mozzarella cheese can also help.

Q4: Can I make this ahead of time?

A: Yes, Slow Cooker Eggplant Parmesan is a great make-ahead dish. You can assemble it in the slow cooker insert the night before and store it in the refrigerator. You can also prepare the sauce and ricotta mixture ahead of time and store them separately. When you are ready to cook, simply assemble and slow cook as directed. Leftovers also reheat beautifully and can be stored in the refrigerator for 3-4 days.

Q5: Can I freeze eggplant parmesan?

A: Yes, you can freeze eggplant parmesan, although the texture of the eggplant might change slightly upon thawing. To freeze, let the eggplant parmesan cool completely, then cut it into portions. Wrap each portion tightly in plastic wrap and then in aluminum foil, or place in freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave until heated through.

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