Name: Slow Cooker Eggplant Parmesan Recipe
Ingredients: 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.

Ingredients

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.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Eggplant

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.

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.

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.

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

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.

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.

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.

Add Crushed Tomatoes and Sugar: Pour in the canned crushed tomatoes and add the sugar (if using). Stir well to combine all ingredients.

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.

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

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

Preheat Slow Cooker (Optional): While not strictly necessary, preheating your slow cooker on low for about 10-15 minutes can help ensure even cooking.

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.

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.

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

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.

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)

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.

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

Garnish: Garnish the Slow Cooker Eggplant Parmesan with fresh parsley and extra grated Parmesan cheese, if desired.

Serve: Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 10-15g
Sodium: 800-1000mg
Fat: 20-25g
Saturated Fat: 10-15g
Carbohydrates: 30-40g
Fiber: 8-10g
Protein: 20-25g
Cholesterol: 80-100mg