Slow Cooker Eggplant Parmesan

Slow Cooker Eggplant Parmesan
Makes 8
Prep 30 m
Cook 10 m
Slow Cook on LOW for 6 hours



  1. 1 of 4 In a medium bowl, whisk eggs, pesto and milk. In a second bowl, toss bread crumbs and 1/4 cup of Parmesan.
  2. 2 of 4 Set aside 1/2 cup of the sauce. Coat slow cooker bowl with nonstick cooking spray. Spoon 1/2 cup of the sauce on bottom of slow cooker.
  3. 3 of 4 Dip each eggplant slice in egg mixture, then bread crumb mixture, and place on a cutting board. Layer one-third of the eggplant slices into slow cooker (about 8 pieces). Top with 1 cup sauce and 2/3 cup Italian cheese blend. Repeat twice. Cover and cook on LOW for 5 1/2 to 6 hours.
  4. 4 of 4 During last 30 minutes of cooking time, bring a large pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes. Drain and toss with remaining 2 tbsp Parmesan and the olive oil. Heat reserved sauce gently in microwave or saucepan. Serve alongside eggplant and spaghetti. Garnish with basil, if using.
Nutrition Information for Slow Cooker Eggplant Parmesan
Servings Per Recipe: 8
Per Serving: 606 kcal cal., 25 g Fat, total, 108 mg chol., 8 g sat. fat, 73 g carb., 10 g fiber, 25 g pro., 982 mg sodium