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Eggplant Parmigiana

Cookbook

500 Slow-Cooker Dishes

Published by Sellers Publishing

Eggplant Parmigiana
Eggplant Parmigiana
This image courtesy of Ria Osborne

Editor's Note: Let your slow cooker do all of the work to make this classic Italian-American Eggplant Parmigiana. Slices of eggplant are layered in the slow cooker with a quick homemade tomato sauce, fresh basil, and plenty of Parmesan cheese. Your whole family will love this comforting Italian meal.

Dairy products do not stand up very well to the long slow cooking associated with slow cookers, but of all the cheeses, Parmesan is one of the most robust.

Makes6 servings

Cooking MethodSlow Cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

EquipmentCrock Pot

MealDinner

MoodStressed, Tired

Taste and TextureCheesy, Savory

Type of DishVegetable

Ingredients

  • 3 tbsp. olive oil
  • 3 cloves garlic, crushed
  • 2 shallots, peeled and finely chopped
  • 1 tsp. dried oregano
  • 2 (14-oz.) cans chopped tomatoes in juice
  • 2 tbsp. tomato paste
  • 1 tsp. sugar
  • salt and freshly ground black pepper
  • 3 small firm eggplants, cut into ¼-inch slices
  • ½ cup fresh basil leaves, plus more to garnish
  • ½ cup shredded Parmesan cheese
  • 1 cup dry bread crumbs, to serve

Instructions

  1. In a large skillet, heat 2 tablespoons olive oil and gently fry the garlic, shallots, and oregano, being careful not to let the oil get too hot or the garlic will be bitter. Cook for 5 minutes. Add the tomatoes and tomato paste, and cook for 10 minutes, stirring continuously. Add the sugar and season with salt and pepper. Place half the tomato sauce in the bottom of the slow cooker, and layer the eggplant slices on top, sprinkling fresh basil and Parmesan cheese between the layers, and staggering the slices to fit the slow cooker. Finish with the rest of the tomato sauce and give the pot a shake to distribute the sauce through the layers. Cover and cook on low for 4 hours. Just before serving, heat the remaining tablespoon olive oil in the skillet, and fry the breadcrumbs until crisp. Serve each portion sprinkled with the breadcrumbs and freshly chopped basil.

Notes:

Variations

Eggplant Parmigiana with Red Onion et Zucchini: Prepare the basic recipe, adding 1 small red onion and 1 small zucchini, both chopped and lightly sautéed, to the layers in the slow cooker.

Eggplant Parmigiana with Bell Pepper et Pine Nuts: Prepare the basic recipe, adding 1 seeded and sliced green bell pepper and ½ cup pine nuts to the layers with the eggplant.

Eggplant Parmigiana with Spinach et Chili: Prepare the basic recipe, adding 2 cups fresh spinach leaves and 1 finely chopped red chili to the layers with the eggplant.

Eggplant Parmigiana with Sun-Dried Tomatoes: Prepare the basic recipe, adding 1 cup halved sun-dried tomatoes to the layers with the eggplant.

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