Slow Cooker Eggplant Parmesan

Smaller eggplants are less likely to be bitter than larger ones.

Serves: 4Hands-on: 20 minutesTotal: 5 hours 20 minutesDifficulty: Easy

Serves: 4


  • 2 medium-sized eggplants, peeled and cut into ½" slices
  • ½ cup plus ½ tsp. kosher salt, divided
  • 3¼ cups marinara sauce, divided
  • ½ cup grated Parmesan cheese
  • 1 package (12 oz.) mozzarella cheese, shredded
  • 2 Tbsp. finely chopped parsley


  • Place the eggplant slices in a colander in the sink. Use the ½ cup of kosher salt to evenly salt both sides of each eggplant slice. Let sit for 30 minutes, then rinse the slices and pat dry with paper towels.
  • Meanwhile, coat a 4-quart slow cooker with ¼ cup of the marinara sauce. Set aside.
  • Layer a third of the eggplant slices in the prepared slow cooker. Top with a third each of the Parmesan cheese, the mozzarella cheese, and a cup of the marinara sauce. Repeat layering two more times.
  • Cover and cook on low for 4–5 hours or until the eggplant is tender. Sprinkle with fresh parsley before serving.