2 Reviews

I loved being able to make Eggplant Parmesan in my crockpot instead of the oven on a hot day. Since there were just two of us eating, I cut the recipe in half and it still made four large servings. I used 2 large eggplants, a 26 oz. jar of marinara sauce and half of everything else. I grated fresh parmesan and added some crushed red pepper flakes to the sauce for extra flavor. I served it over whole wheat penne pasta. It was delicious!!

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DesertRose15 July 19, 2008

I made this a few months ago and forgot to review it! No one else in my family had a chance to try this, because I CONSUMED IT UTTERLY! How delicious! Make sure you use a decent quality mozzarella and marinara sauce for best results. YUM!

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Amethyst42 December 16, 2007
Eggplant (Aubergine) Parmigiana