This Gluten Free Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Perfect for easy entertaining!
This is perfect for the occasions when you are called to entertain and need a dish that just looks and tastes like you spent all day in the kitchen.
One thing you want to keep in mind when making this is that the time it takes to cook will depend largely on how thick you cut the Eggplant. Taste it at about 6 hours and if you have cut too thick turning it up to high until it is cooked through.
Slow Cooker Eggplant Parmesan Recipe This Gluten Free Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Perfect for easy entertaining!
4 pounds eggplant
1 tablespoon salt
3 large eggs
1/4 cup milk of choice
1 1/2 cup gluten free breadcrumbs
3 ounces Parmesan cheese or vegan Parmesan
2 teaspoons Italian seasoning make sure it is gluten free
4 cups marinara sauce use a low-sugar brand like Rao's
16 ounces mozzarella cheese sliced or shredded Daiya
fresh basil for topping
Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry. (If you aren’t a fan of salt you can rinse and pat.)
Spread 1/2 cup of sauce in the bottom of the slow cooker.
Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
If desired, top with fresh basil leaves.
Slow Cooker Eggplant Parmesan
Amount Per Serving
Calories 258Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 6g30%
Total Carbohydrates 23g8%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.