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Crockpot Eggplant Parmigiana

User Rating 4 Star Rating (4 Reviews)


Eggplant parmesan recipe for crockpot, made in layers with marinara sauce and cheese. Scroll down to see more eggplant recipes.

Cook Time: 5 hours

Total Time: 5 hours


  • 4 medium to large eggplant, peeled
  • 2 eggs
  • 1/3 cup water
  • 3 tablespoons flour
  • 1/3 cup seasoned bread crumbs
  • 1/2 cup Parmesan cheese
  • 32 ounces marinara sauce
  • 16 ounces Mozzarella cheese, sliced
  • olive oil, extra virgin


Cut eggplant in 1/2-inch slices; place in bowl in layers, sprinkling each layer with salt. Let stand 30 minutes to drain excess moisture; dry on paper towels. Mix egg with 1/3 cup water and flour. Dip eggplant slices in batter, letting excess drip off. Sauté eggplant, a few slices at a time, quickly in hot olive oil in a skillet. Combine seasoned bread crumbs with the Parmesan cheese. In crockpot, layer one-fourth of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the Mozzarella cheese. Repeat to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Cover and cook on LOW for 4 to 5 hours.

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Stuffed Eggplant with Parmesan Cheese
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User Reviews

Reviews for this section have been closed.

 3 out of 5
Great, but not worth the effort, Member happetalker

I agree with the reviews above. This is a tasty eggplant recipe. It makes a lot of eggplant parm. You definitely need a large crock pot. 3 medium eggplants will be enough to make this recipe. Unfortunately, I found the preparation time and amount of dishes involved to not be worth the effort. I'll stick to my baked eggplant parm recipe instead.

4 out of 5 people found this helpful.

See all 4 reviews

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