Preparation: Start to finish: 3 hours 45 minutes (45minutes active)
I love eggplant parmesan, but I don’t fry it in high-fat olive oil. To make a lighter, healthy eggplant parmesan recipe, I combined the two recipes below to create an easy baked version for the slow cooker. My husband loved it.
My Crock-Pot is 6 quarts so you may need to adapt your recipe for a smaller size. Also, when a recipe calls for marinara or spaghetti sauce, I usually triple the amount and use most of it, and freeze the remainder.
Prepare the eggplant by slicing it in 1-inch rings and salt on both sides placing it on paper towels for 15-30 minutes to draw out moisture and bitterness. Then rinse in a colander.
I used the following marinara sauce recipe, or you can buy premade.
Marinara sauce recipe (7 1/2 cups)
Two 28 oz. tomatoes crushed or chopped
1 tablespoon chopped garlic
1 medium onion chopped
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
pinch of sugar
pepper flakes to taste
Cook onions and garlic in olive oil until soft, for about five minutes, add tomatoes and seasonings and simmer for 20 minutes.
2 large eggplant sliced and prepared as above
2 eggs whisked and add a few tablespoons of water, to extend the eggs if necessary
2-4 cups Italian breadcrumbs, depending on eggplant size, I start with 2 cups and add more as needed
12 oz. grated-reduced-fat mozzarella
½ cup grated parmesan
Dip eggplant in eggs then Italian bread crumbs. Line baking sheets with eggplant. Bake for 12 minutes in a preheated 350 F oven, turning after 6 minutes or until browned.
Layer sauce, eggplant, mozzarella and parmesan cheeses three times. On final layer top with sauce. Cook on high in slow cooker for 3-4 hours or 6-8 on low.
The eggplant tastes lighter than the fried version and the tomato flavor is more intense. I would love to know your thoughts. If you enjoy my “skinny” recipe, please click “like.”