- 2 lg. eggplant, peeled and thinly sliced
- 2 jars of your favorite pasta sauce
- 3 c. shredded mozzarella cheese
- 1/2 - 3/4 c. grated Parmesan cheese
- Italian seasoned breadcrumbs
1. Spray the crockpot insert with cooking spray.
2. Cover the bottom of the crockpot with sauce – about 1/2 cup, then a layer of eggplant, sprinkle with breadcrumbs, Parmesan cheese, more sauce, then mozzarella cheese. Make sure the toppings cover all of the eggplant slices, out to the edges.
3. Continue all layers (usually 3-4), finish with sauce and cheese.
4. Cover. Cook on Low 8 hours or High 5-6 hours.
5. Serve over your favorite pasta.
NOTE: Sometimes I slice the larger pieces of eggplant in 1/2 to fit better around the sides of the dish.
This recipe calls for a 7 qt. crock pot, adjust for smaller crock pots.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Today I made this wonderful recipe for my husband, only I cut the recipe in half, since it is just the two of us, and we still have enough for another meal. My husband made the remark that it was the best he has ever had! I have to agree and Eggplant is my very favorite. Thank you Crock Pot Girl !! Lovin’ my Crock Pot AGAIN!
I am trying this recipe for the first time for Thanksgiving. Can I make this tonight, refrigerate it and cook it in the morning OR should I cook it tonight then warm it in the morning?
I appreciate your thoughts. I pinned this a few months ago and several people have repinned it!
Hi PK! This is one of my husbands favorites, so I fix it often! I prep it in a crock pot liner, and set in the refrig the night before, and put it on at the time that is needed to have it ready for the meal I am preparing! Happy Crocking!
Perfect! I have it ready to start tomorrow morning. Happy Thanksgiving!
Hello,
Can I leave out the bread ?
Thanks
Hi Jessica, I have always added the bread crumbs, and believe it adds flavor, but the fun of using the crock pot is altering recipes to make them work for you! I would see how it turns out if you don’t want to use them! Happy Crocking!
Crock Pot Girl I looooove your recipes!! I’m vegetarian so I was wondering if I could add spinach to this or would it not soften enough?? Trying to make it a little healthier…
I’m trying your fudge this weekend and I can’t wait!
Darcy… Thank you for your post, and the fun of cooking or crocking is changing things up to your liking, I would definitely use the spinach, and when you do, please post back and let us know how you like it! Happy Crocking!
Hi! I have a new crock pot and this is the first recipe I am trying. Just to clarify – for the layer of eggplant, how many slices thick is a layer? I used 1 but I had a lot left over. I have a 4 qt crock pot and I halved the recipe. Thank you!
Hi Amy! First of all congrats on the crock pot! I overlap my eggplant on each other, but if you used one by halving the recipe, you will be fine! Happy Crocking!
Do you have any tips for preparing the egg plant? I’ve never worked with egg plant before.Other websites suggest “sweating” the egg plant first. Is this necessary?
Thank you,
Michelle
Hi Michelle, This recipe is “one” of my husbands favorites, and I have never sweat the eggplant before! I slice it thin as stated, and just place it in the crock pot per the instructions! It really is very good! Happy Crocking!
Lol, I am beyond lazy! I don’t have bread crumbs handy, so I will just layer eggplant with slices of whole wheat bread, tofu and speghetti sauce! Certainly not as decadent as the recipe here, but hopefully, it’ll pass muster. ( I’m primarily vegan and as well, follow a very low fat diet, so that’s why the tofu)
I come from an Italian family and have had eggplant parmesan prepared many, many ways. I was excited about the idea of a method where there was little actual work/time in the kitchen involved and that would leave most of the preparation to the crockpot. Well, I made this tonight and it is definitely not the best eggplant ever. It’s missing something and I think it’s the pre-breading of each slice before cooking (sprinkling breadcrumbs on each layer was not enough). I probably wouldn’t make this recipe again – or at least not make it as is. It needs some modifications to live up to even moderately good eggplant parm.
Thanks for posting Lyss B., I would be interested to know how you would modify this recipe, as it is one of my husbands favorite, and if I can make it better, always interested! Please post back! Happy Crocking!
I have never cooked eggplant myself, but love to order it when we go out. Do you normally peel the eggplant? This is the first time I’ve heard to peel it.
Hi Marlene… This is a favorite of my husbands too… We enjoy this at least once every other month, and my husband prefers it with the peel off, but if you like it on, please make it to your preference. Just post back and let us know how it was… thank you for the question, and Happy Crocking!