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Slow cooker eggplant parmigiana recipe
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Prep Time:
20 minutes
Cook Time:
160 minutes
Total Time:
180 minutes
Try this effortless slow cooker eggplant parmigiana for a flavorful and tender dinner that will impress everyone in no time!
Ingredients:
  • 2 (about 280g each) small eggplants
  • 4.80 gm salt
  • 60ml (1 ⁄4 cup) Vegetable Liquid Stock
  • 400g bottle Napoletana pasta sauce
  • 40g (2⁄3 cup) panko breadcrumbs
  • 40g (1/2 cup) finely grated parmesan
  • 250g piece mozzarella, cut into eight 5mm thick slices
  • Fresh basil leaves, to serve
Instructions:
  • Halve the eggplant lengthwise and make shallow crosswise scores using a small sharp knife, about 1.5cm apart. Sprinkle the cut sides with salt and let them sit for 20 minutes. Rinse off the salt and gently pat dry.
  • In a jug, mix the stock with 185ml (3/4 cup) pasta sauce. Pour the mixture into a 5L (20 cup) slow cooker and spread evenly over the base. Place the eggplant halves cut-side up on top of the sauce, then top each eggplant with the remaining pasta sauce. Cover and cook on High for 2 1/2 hours.
  • Heat oil in a large frying pan over medium heat. Saute garlic until aromatic, about 30 seconds. Add panko and cook, stirring, until golden brown, about 4 minutes. Transfer to a large bowl and let cool for 10 minutes. Mix in parmesan cheese.
  • Place 2 slices of mozzarella on top of each eggplant. Cover with a folded tea towel and cook on High for about 10 minutes, or until the cheese is melted.
  • Carefully move the eggplant to serving plates using a large, flat spoon. Drizzle sauce around the eggplant and spoon panko mixture on top. Top it off with scattered basil leaves before serving.

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