Simple Slow Cooker Eggplant Parmesan

Photo credit to http://www.dishmaps.com/eggplant-parmesan/28401

This recipe is adapted from one I found online. Note you can substitute the Eggplant/Aubergine for Zucchini, as long as you slice the zucchini thick enough.

I prefer using a sweeter sauce for this to offset the potential bitterness of the Eggplant. The first time I made it, I used a store bought Sun-dried Tomato with oregano sauce.

If you choose to pre-salt the Eggplant, this should be done a minimum of 6 hours ahead of time to allow water to drain from the slices. However, I did not salt my eggplant and it turned out perfectly fine. The choice is yours, and won't make too much of a difference for the sake of this recipe. Here is a great article with more information on salting vs. non-salted Eggplant.

Ingredients

~ 500 grams Mozzarella Cheese (grated)

~1300 ml pasta sauce (For this recipe I alternated between a sweet basil & fire-roasted sauces)

~ 600 grams Breadcrumbs (seasoned)

3 cloves of garlic

1/2 Spanish onion (chopped)

2 Large Eggplants (or 6-8 Zucchini)
Italian Seasonings (optional)

Possible Substitutions

Replace Eggplant with Zucchini

Replace Pizza Mozzarella for Bocconcini

Step 1

Cut the Eggplant into 1/4 inch thick slices & chop onion. 

Step 2

Grease crock pot to prevent sticking, or use a slow cooker liner.

Step 3

Layer the following as shown:

Eggplant/Zucchini.

Breadcrumbs.

Pasta sauce.

*Note if you are using optional Italian spices, sprinkle some on top of each sauce layer*

Grate 1 garlic clove over sauce.

Sprinkle 1/3 of onions into pot.

Grate Cheese over onions.

Repeat a total of 3 times, ending with Mozzarella on top.

Step 4

Place Slow cooker on high for 4 hours or until cheese is melted and sauce is bubbling up the sides of the pot.