Eggplant (Aubergine) Parmigiana

READY IN: 5hrs 45mins
Recipe by Dragoness

I really enjoy a good eggplant parmigiana. This one is good and relatively easy since it is finished in the crockpot.

Top Review by DesertRose15

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!!

Ingredients Nutrition


  1. Peel eggplant and cut into 1/2" slices; place in a colander in layers, sprinkling each layer with salt, and let stand for 30 minute.
  2. to drain excess water.
  3. Dry on paper towels.
  4. Rinse first if you feel there is too much salt remaining.
  5. Then you will really have to dry the slices well.
  6. Mix egg with water and flour.
  7. Dip eggplant slices in mixture.
  8. Saute a few slices at a time quickly in hot olive oil.
  9. You just want to seal and slightly colour the eggplant.
  10. Combine seasoned breadcrumbs with the Parmesan cheese.
  11. In crockpot, layer 1/4 of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the mozzarella.
  12. Repeat three times to make four layers.
  13. Cover and cook on low 4 to 5 hours.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a