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Slow Cooker Eggplant Parmesan

Table Scraps

Wondering what to do with all those eggplants?

Slow Cooker Eggplant Parmesan is the
Perfect eggplant parm. without the hassle of frying!

TOTAL TIME: 4:10 PREP: 0:10 COOK: 4:00


2 large eggplant, sliced into 1/2" coins
2 eggs, lightly whisked
1 c. panko bread crumbs
1 tsp. garlic powder
1 tsp. Italian seasoning
2 c. marinara
12 oz. mozzarella cheese, sliced
1/2 c. grated Parmesan
Fresh basil, for garnish
kosher salt
Freshly ground black pepper


Place eggplant on paper-towel lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.
Spread about a third of the sauce in the bottom of a slow cooker. Whisk together panko brad crumbs, garlic powder and Italian seasoning. Season with salt and pepper.
Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4-5 hours.
Sprinkle with Parmesan and garnish with basil.

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