It’s been so long since I’ve done a recipe post it seems. Ever since I got pregnant this time around, cooking has definitely been on the back burner. I know longer browse my favorite cook books and pick new recipes to try each week. It’s more like last minute preparations or take out around our house lately. Anyway, I did test this recipe a few weeks ago for a little party we were having and it got some rave reviews. A lot of you showed interest in it on Instagram too!!
I will preface it by saying this is not your super easy, throw a bunch of ingredients in the crock pot and be done meal. The prep is what takes a bit of time. It is delicious and worth it, but I just wanted to warn you of that 🙂 I also made a double batch so it took a bit longer because of that too!
CROCKPOT EGGPLANT PARMESAN
INGREDIENTS:
4 eggplant, peeled and cut into 1/2-inch
slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2 eggs
1/3 cup water
3 tablespoons all-purpose flour
1/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 (32 ounce) jar prepared marinara
sauce
1 (16 ounce) package mozzarella cheese, sliced
DIRECTIONS:
1. Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
2. Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
3. Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
4. Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
I actually just realized that my last Taste of Tuesday recipe was actually Crockpot Chicken Parmesan. That was delicious too 🙂
Ive always seen eggplant parm recipes around, and been intrigued by them but have never actually made one. I might have to try yours one day, when I have time to prep it all!
Gary has been begging me to make this for him and in the crock pot I'm sold! Just pinned it!! xo, biana –BlovedBoston
Im so intrigued by this! I've never tried it and it looks so good!
We loved your chicken parmesan in the crockpot so I can't wait to try this version!!
Ohh yum, I love Eggplant Parm! This looks excellent!
This looks and sounds SO good!
Oh wow, yum! I've never heard of doing eggplant in the crockpot before, but it sounds amazing.
Yummmmmmmm! Even if it takes some prep time, this looks delish and I love that it goes in the crock pot 😀
Wow!! I'm craving this now. Haven't had eggplant in a long time and I'm sure all of the ingredients together tastes amazing! Glad to have you joining us!
This looks delicious – I've never done eggplant at home but we all love it so I'd love to try. Even with the extra steps I'd still rather use a crockpot any day!
Interesting, in the crock pot. I'm Italian and making this by scratch is time consuming but worth it. Question: do the bread crumb adhere to the eggplant when all is said and done?
I'm always so scared to make eggplant because I've screwed it up so many times! This sounds amazing though – I'm going to have to attempt it again!
I think this might be a perfect meal to keep handy this fall while on maternity leave!