Discover a taste of Italian comfort with our mouthwatering Crock Pot Eggplant Parmesan recipe. Slow-cooked to perfection, this dish features tender eggplant slices layered with rich marinara sauce and a trio of cheeses. Perfect for busy days, it’s a symphony of flavors that will transport you to the heart of Italy. Try it today and elevate your culinary experience!
Crock Pot Eggplant Parmesan
Hey there, lovely readers! 💕✨ As I sit here reminiscing about the delicious aromas that wafted through my kitchen just the other day, I couldn’t resist sharing with you the incredible recipe for Crock Pot Eggplant Parmesan that has become an absolute staple in my household. 🍆🍝✨
Let me take you on a little journey… Picture this: It was a lazy Sunday afternoon, and I found myself yearning for a hearty, homestyle meal that would bring warmth and comfort to my family’s hearts (and tummies!). That’s when inspiration struck, and I knew just the dish to satisfy our cravings: Crock Pot Eggplant Parmesan, the epitome of Italian comfort food. 🇮🇹✨
Now, let me tell you a little secret: The crockpot has become my trusty ally in the kitchen, allowing me to create mouthwatering meals with minimal effort. And this recipe, oh my goodness, it’s a true winner! 🏆🌟
Imagine tender slices of eggplant, generously layered with a velvety marinara sauce that’s bursting with flavors from ripe tomatoes and fragrant herbs. As the dish simmers away in the crock pot, the sauce thickens and marries with the eggplant, creating a symphony of tastes that will make your taste buds dance with delight. And let’s not forget about the heavenly trio of cheeses: gooey shredded mozzarella, luscious fresh mozzarella, and the sharp bite of shredded parmesan. 🧀😍
The best part? This recipe requires just a little bit of prep time, and then you can sit back and let the slow cooker work its magic. It’s perfect for those busy days when you crave a homemade meal but have a million other things on your to-do list. 📝✨
As the hours pass, the aroma of the Crock Pot Eggplant Parmesan fills your home, beckoning your loved ones to gather around the table. The anticipation grows, and when that moment finally arrives, you’ll witness pure joy as you serve up generous portions of this masterpiece. 🍽️🎉
Each bite is a symphony of flavors, with the velvety eggplant, tangy marinara, and melty cheese coming together in perfect harmony. Pair it with your favorite pasta, a crisp green salad, or even a crusty loaf of bread to soak up every last drop of that delectable sauce. 🍝🥗🥖
Now, here’s your chance to bring a taste of Italian comfort into your own kitchen. Follow the simple steps of this recipe, and prepare to be transported to a cozy trattoria nestled in the heart of Italy. 🇮🇹✨
Here’s what you’ll need for this recipe:
- 3 medium eggplants, washed
- 3 cups marinara sauce, divided
- 1.5 cups shredded mozzarella cheese
- 2 8oz fresh mozzarella cheese balls
- 1 cup shredded parmesan cheese
- 1 cup vegetable oil
- 1 Tbsp coarse salt
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 2 Tbsp fresh basil, plus more for garnish
How To Make Crock Pot Eggplant Parmesan
1- Preparing the Eggplant
To start off, slice the eggplants into ½-inch thick round slices. Lay them out on a baking sheet lined with parchment paper. Sprinkle half of the coarse salt on one side of the eggplant slices, then flip them over and sprinkle the remaining salt. This step will help draw out excess moisture from the eggplants. Let them sit for about 30 minutes, allowing the salt to work its magic. Afterward, rinse the eggplant slices and pat them dry with a paper towel.
2- Layering the Goodness
Now, it’s time to create those delectable layers of flavor in your crock pot. Start by adding a generous 1/2 cup of marinara sauce to the bottom of your crock pot, spreading it evenly. Next, layer the eggplant slices on top of the sauce, followed by another layer of marinara sauce. Sprinkle a handful of shredded mozzarella cheese over the sauce, allowing it to melt into gooey perfection. Continue layering in this manner until you have used up all the ingredients.
3- Time to Cook
Cover your crock pot and set it to cook on low for 8 hours or on high for 5 hours. The slow cooking process will infuse the flavors together, creating a luscious and rich Eggplant Parmesan.
4- The Finishing Touch
As the aroma of this savory dish fills your kitchen, it’s time for the final touch. Just before serving, sprinkle the shredded parmesan cheese on top, allowing it to melt and form a golden crust. Add a sprinkle of freshly ground black pepper for a little kick of flavor. Finally, garnish with fresh basil leaves for a touch of vibrant color and aroma.
Need more crockpot recipes? Try these:
- Crockpot Ranch Pork Chops and Potatoes
- Crock Pot Baked Ziti
- Leftover Ham Soup With Potato
- Crockpot Corn on the Cob
- Crack Chicken Stuffed Shells
Click here for my entire collection of Crock Pot Recipes
So, gather ’round the virtual table, and let’s celebrate the joy of homemade cooking. Share this recipe to your loved ones who appreciate a good home-cooked meal, and let the world know that the Crock Pot Eggplant Parmesan is a true masterpiece worth savoring. 🙌❤️
With love from my kitchen to yours, enjoy this delightful recipe and the memories it will create around your own table. 🏡💕
Crock Pot Eggplant Parmesan
Ingredients
- 2 tbsp fresh basil plus more for garnish
- 1 cup shredded parmesan cheese
- 1 tbsp coarse salt
- 1.5 cups shredded mozzarella cheese
- 3 medium eggplants washed
- ½ tbsp table salt
- 2 8 oz fresh mozzarella cheese balls
- 3 cups marinara sauce divided
- 1 cup vegetable oil
- ½ tbsp black pepper
Instructions
- Cut eggplants into ½-inch thick round slices.
- Arrange on baking sheet covered with parchment paper.
- Sprinkle half of course salt on eggplant slices, flip and sprinkle remaining salt.
- Let sit 30 minutes. Rinse and pat dry.
- Add 1/2 cup sauce to bottom of crock pot.
- Layer eggplant, sauce then cheese until you have used all ingredients.
- Cook on low for 8 hours or high for 5 hours.
That is genius! I love eggplant parmigiana but I didn’t order it out because of the breading and it is fried. I see an alternate method here.