Authentic home cooking from Spain, with US measurements. 
Eggplant Parmesan in a Crockpot Slow Cooker
If you have a slow cooker, this dish is a must-try. It's one you'll want to make again and again, and it'll make you proud of your kitchen gadget. Cook it and share a photo response—I’d love to see it!
Eggplant Parmesan in a Crockpot Slow Cooker
If you have a slow cooker, this dish is a must-try. It's one you'll want to make again and again, and it'll make you proud of your kitchen gadget. Cook it and share a photo response—I’d love to see it!
Open in Cookpad AppSteps
- 1
Wash the eggplants and slice them into 1/2-inch thick rounds. Soak them in a dish of water with salt for 30 minutes, then drain them very well.
- 2
Add a few drops of olive oil to a skillet or grill pan and cook the eggplant slices in batches until they are lightly browned on both sides.
- 3
In the Crockpot, layer eggplant slices, then tomato sauce, a sprinkle of pepper, basil, Parmesan cheese, and mozzarella cheese. Repeat these layers, finishing with a layer of mozzarella cheese on top.
- 4
Place a clean kitchen towel over the Crockpot and pull it tight, then cover with the lid. This helps prevent condensation from dripping onto the eggplant and allows the cheese to brown a bit. Cook on HIGH for 3 hours.
- 5
After 3 hours, remove the lid and towel (the towel will be damp), and your eggplant Parmesan is ready to serve. Enjoy!
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