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Slow Cooker Eggplant and Red Pepper Parmesan
When you're craving classic Italian comfort food but don't want to heat up the kitchen, this slow cooker casserole is the answer. Layers of breaded eggplant, sweet bell peppers, and rich marinara sauce meld together under a thick blanket of melted mozzarella. The slow, gentle heat transforms the vegetables into a silky, tender masterpiece. It's a hands-off approach to a traditional favorite that you'll want to keep in your regular rotation.
Equipment
- Slow Cooker
Ingredients
- 2 large eggs
- ¼ cup 2% milk
- 1 cup panko or regular bread crumbs
- ⅓ cup grated Parmesan or Pecorino Romano cheese (about 1½ ounces), divided
- ¼ teaspoon black pepper
- 1 (1-pound) globe eggplant, stemmed and cut into ½-inch rounds
- 1 (28-ounce) can or jar low-sodium marinara or tomato sauce
- 3 red bell peppers, seeded and cut into 2-inch strips
- 2 cups shredded mozzarella cheese (about 8 ounces)
- ¼ cup fresh basil leaves (8 to 10 leaves), torn
Instructions
- 1In a wide, shallow bowl, whisk the eggs and milk together. In a separate shallow bowl, combine the panko, 1/4 cup of the Parmesan cheese, and the black pepper.
- 2Dip each slice of eggplant first into the egg wash to coat both sides, then press it into the panko mixture until fully covered. Press firmly so the breading sticks to the vegetable. Set the breaded eggplant aside on a plate.
- 3Spread a thin layer of marinara sauce across the bottom of a 6-quart slow cooker. Arrange one-third of the breaded eggplant slices over the sauce, overlapping them slightly.
- 4Add one-third of the red bell pepper strips over the eggplant. Pour one-third of the remaining marinara sauce on top, then sprinkle with 2/3 cup of mozzarella cheese. Repeat this entire layering process two more times.
- 5Secure the lid and cook on high for 4 hours, or on low for 8 hours, until the peppers are completely tender and the sauce is bubbling. Garnish each serving with the remaining Parmesan cheese and fresh torn basil.
Nutrition
333kcal
Calories
20g
Protein
13g
Fat
8g
Fiber
524mg
Sodium
93mg
Cholesterol
Notes
- Swap: For a gluten-free version, substitute stone-ground cornmeal in place of the bread crumbs.
- Tip: Panko bread crumbs offer a lighter texture, but regular bread crumbs work perfectly fine since the eggplant is slow-baked rather than fried.
- Texture: The slow-cooked method yields a silky, melt-in-your-mouth eggplant that often wins over picky eaters.