There’s something truly magical about a warm, home-cooked meal that brings the family together, especially when it’s as delightful and comforting as Crockpot Eggplant Parmesan. This dish encapsulates the essence of slow-cooked goodness, with layers of tender eggplant, rich marinara sauce, and gooey mozzarella cheese. Perfect for cozy evenings or festive occasions, this recipe not only satisfies the taste buds but also strengthens family bonds over a shared meal. Let’s dive into this flavorful adventure with Zynahz, where creativity and tradition meet!
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Skill Level: Easy
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 2 eggs, beaten
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil spray
Instructions
- Begin by salting the eggplant slices lightly and letting them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- Set up a breading station with beaten eggs in one bowl and breadcrumbs combined with salt and pepper in another.
- Dip each eggplant slice into the egg mixture, then coat with breadcrumbs, pressing lightly to adhere.
- Lightly spray a non-stick skillet with olive oil and heat over medium. Fry the breaded eggplant slices until golden brown, about 3 minutes per side. Set aside on paper towels to drain excess oil.
- In the Crockpot, layer marinara sauce, fried eggplant slices, mozzarella cheese, and Parmesan cheese. Repeat layers until all ingredients are used, finishing with a generous layer of cheese.
- Cover and cook on low for 4 hours, or until the eggplant is tender, and the cheese is melted and bubbly.
- Garnish with chopped fresh basil before serving. Enjoy the dish warm with your loved ones!
Helpful Tips
- To make this recipe gluten-free, use gluten-free breadcrumbs.
- For an extra kick, add a teaspoon of red pepper flakes to the marinara sauce.
- If you’re pressed for time, use pre-breaded eggplant from the frozen section of your grocery store.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Ingredient Substitutions
- Substitute dairy-free cheese alternatives for a vegan version.
- Use your favorite tomato sauce if you don’t have marinara on hand.
Pairings
This Crockpot Eggplant Parmesan pairs beautifully with a fresh garden salad, crusty garlic bread, and a glass of red wine. For a non-alcoholic option, consider a refreshing iced tea with a hint of lemon.
We hope this Crockpot Eggplant Parmesan recipe becomes a beloved favorite in your home! Share your delightful creations using #ZynahzRecipes or tag us on Instagram. We can’t wait to see your dishes and hear your feedback. Leave a comment on our website at Zynahz and join our community by subscribing to our newsletter. Be sure to follow us on social media for more delicious recipes and inspiring kitchen adventures. Happy cooking!
