Slow Cooker Eggplant Parm
I just love eggplant parm. I make it a million different ways—baked, layered, skillet-style… you name it. And I also love my slow cooker because it does that magical thing where dinner practically cooks itself while you go live your life.
In most of my eggplant parm versions, I actually skip the breadcrumbs (they can get a little soggy and, honestly, you don’t always need them). But for this slow cooker recipe, I wanted a crunchy finish—so I created what I like to call the superhero of breadcrumbs: toasty walnut breadcrumbs. They’re garlicky, herby, and seriously good… and the best part is you can use them on so many things beyond this dish.
And there’s a nutrition perk here, too: walnuts bring omega-3 fats to the party—and they’re the only nut that provides a meaningful amount of omega-3s (specifically ALA), important for heart health (and yes… happy belly vibes, too).
One quick note: for the slow cooker version, I salt the eggplant slices first. Slow cookers trap steam, and eggplant releases moisture—so this step helps the final dish set up thicker and more parm-like (not watery). If you’re making the oven version, you can skip salting because the dry heat naturally evaporates moisture as it bakes. incredibly easy to make, and 3) it delivers that “hours-in-the-kitchen” flavor with none of the effort. I mean, what’s not to love?!
If you’re as smitten with eggplant parm as I am, you’re in for a real treat! In addition to this slow cooker gem, I’ve created several other irresistible eggplant parmesan-inspired recipes that will keep your taste buds dancing. Try my Eggplant Parmesan Boats, where tender eggplant halves are brimming with cheesy, saucy goodness—it’s like a mini casserole in every bite. My Eggplant Parmesan Fries are snackable, dippable, and downright addictive. And for a pizza-like twist, my Eggplant Parmesan Rounds deliver golden, marinara-layered, cheesy circles of eggplant perfection.
For another delish slow cooker recipe, try my Slow Cooker Italian-Style Meatballs!
Slow Cooker Eggplant Parm
Ingredients
Eggplant Parm
- 2 large eggplants, about 2½ pounds total
- 1½ teaspoons kosher salt, for salting eggplant; you’ll blot most of it off
- ½ teaspoon black pepper
- 1½ teaspoons garlic powder
- 1 teaspoon dried oregano
- 24 ounces marinara sauce
- 2½ cups part-skim shredded mozzarella cheese
- Olive oil spray, for the slow cooker insert
Walnut Breadcrumbs
- make extra if you feel like it—see storage note below!
- 1 cup walnuts, crushed
- 1 cup panko breadcrumbs, preferably whole grain
- 1 to 2 tablespoons dried basil
- ½ cup grated Parmesan
- ½ teaspoon black pepper
- 1½ teaspoons garlic powder
Instructions
Directions for Slow Cooker
- Slice + salt the eggplant. Trim off the stem ends. Slice eggplant into rounds about ½-inch thick. Arrange on paper towels (or a rack over a sheet pan to catch any drippings). Sprinkle both sides lightly with kosher salt. Let sit 30–60 minutes to draw out moisture. Blot thoroughly with paper towels to remove moisture and excess salt.
- Make the walnut breadcrumbs. Heat a dry sauté pan over medium heat. Add walnuts and panko. Toast, stirring frequently, until golden and fragrant, about 8–10 minutes. Stir in garlic powder, black pepper, and dried basil. Transfer to a bowl and stir in Parmesan. Let cool completely.
- Season the eggplant slices. Sprinkle the tops with garlic powder, oregano, and black pepper.
- Layer in the slow cooker. Mist slow cooker basket with nonstick oil spray. Spread ½ cup marinara sauce on bottom. Add a layer of sliced eggplant. Sprinkle ½ cup walnut breadcrumbs. Add ¼ cup marinara, then ¾ cup mozzarella.
- Repeat for 3 total layers. Reserve remaining breadcrumbs for topping at the end.
- Cook + set. Cook on HIGH for 2½–3½ hours (check at 2½). Eggplant should be very tender when pierced. Remove lid and let sit uncovered 20 minutes to set. Sprinkle reserved walnut breadcrumbs over the top and serve.
Directions for Oven Version (No Salting Needed!)
- Skip salting.
- Slice and season eggplant.
- Build layers in large casserole dish (1/2 cup marinara sauce, layer of sliced eggplant, ½ cup walnut breadcrumbs, 1/4 cup marinara, then ¾ cup mozzarella cheese). *Reserve final cheese + breadcrumbs for end.
- Cover and bake at 375°F for 45 minutes.
- Uncover, add remaining cheese + breadcrumbs, bake 15 more minutes until browned.
Notes
• Walnut breadcrumb storage: Cool completely, then store in an airtight container in the fridge for up to 1 week. Re-toast in a dry pan for 1–2 minutes or at 350°F for 3–5 minutes to restore crunch.
• Additional ways to use Walnut Breadcrumbs: These crumbs taste great on so many things, like
o Roasted broccoli, cauliflower, or green beans
o Tomato soup or minestrone
o Pasta with olive oil + garlic
o Big leafy salads
o Scrambled eggs or avocado toast
o Sautéed zucchini or mushrooms
• Storage (finished dish): Refrigerate in a sealed container for up to 4 days. Reheat in oven or toaster oven for best texture. I wouldn’t recommend freezing this dish.
• Make it gluten-free: Use gluten-free panko.
• Make it nut-free: Swap walnuts for pumpkin or sunflower seeds. While you’ll lose the omega 3 fats, you’ll gain immune-boosting zinc and still benefit from heart healthy fats.
• Make it vegan: Use dairy-free mozzarella and Parmesan alternatives.
looks amazing. I can’t wait to make this
Hi Susan! Yay! So glad it caught your eye. If you choose to make it, let us know how it turns out! Hope you love it! — Eliza (Team Joy)