Slow-cooker eggplant parmesan casserole
Discover a delicious Slow-Cooker Eggplant Parmesan Casserole that's easy to make and packed with flavor. Featuring layers of tender eggplant, creamy ricotta and cottage cheese, aromatic garlic, fresh basil, and savory pasta sauce, this comforting dish is perfect for a hearty meal. Perfectly seasoned with grated parmesan and black pepper, every bite is sure to delight!
Cook time 480 min
Prep time 20 min
Ingredients:
1 oz grated parmesan cheese1 cup ricotta cheese
1 cup lowfat cottage cheese
3 garlic cloves
1 egg
2 cups basil leaves
1/4 tsp black pepper
3 cups pasta sauce
1 eggplant
Slow-cooker eggplant parmesan casserole is a delicious and easy-to-make dish that's perfect for a hearty dinner. This recipe combines layers of tender eggplant, rich cheeses, and flavorful pasta sauce, all cooked to perfection in a slow cooker. It's a great way to enjoy a classic Italian-inspired meal with minimal hands-on time.
Instructions:
- In a medium mixing bowl, combine the grated Parmesan cheese, ricotta cheese, and low-fat cottage cheese.
- Add the minced garlic and the lightly beaten egg to the bowl. Mix until well blended.
- Stir in the chopped basil leaves and sprinkle in the black pepper. Give it another mix to ensure everything is evenly distributed.
- Spread a thin layer of pasta sauce on the bottom of your slow cooker.
- Place a single layer of eggplant slices over the sauce. Ensure the slices slightly overlap to cover the bottom completely.
- Spoon a generous portion of the cheese mixture over the eggplant layer and spread it evenly.
- Add another layer of pasta sauce over the cheese mixture.
- Repeat the layering process (eggplant slices, cheese mixture, and pasta sauce), ending with a final layer of pasta sauce on top.
- Cover the slow cooker with its lid and set it to cook on low for 4-5 hours. Cooking times may vary, so check the eggplant for tenderness around the 4-hour mark.
- Once the casserole is cooked through and the eggplant is tender, turn off the slow cooker and let the dish sit for about 10 minutes before serving. This will help it set slightly, making it easier to serve.
- Scoop portions onto plates and enjoy your hearty, cheesy eggplant Parmesan casserole!
Tips:
- Choose a firm eggplant: Select an eggplant that is firm and smooth to ensure the best texture in your casserole.
- Slice the eggplant thinly: Cut the eggplant into 1/4-inch slices to ensure even cooking and better layering.
- Layer properly: Start with a layer of pasta sauce, then add eggplant slices, followed by the cheese mixture, and repeat. This ensures each bite has a balanced flavor.
- Mix cheeses well: Combine the ricotta, cottage cheese, parmesan, garlic, egg, basil, and black pepper thoroughly to create a smooth and consistent cheese mixture.
- Cook on low: Set your slow cooker to low heat and cook for 4-5 hours, or until the eggplant is tender and the cheese is bubbly.
- Let it rest: Allow the casserole to sit for 10-15 minutes after cooking before serving. This helps it set and makes it easier to serve.
Your slow-cooker eggplant parmesan casserole is now ready to be served. The layers of eggplant, cheese, and sauce come together to create a comforting and flavorful dish that's sure to please the whole family. Enjoy it as a main course with a side of garlic bread or a fresh salad.
Nutrition per serving
6 ServingsCalories 210kcal
Protein 15g
Carbohydrates 20g
Fiber 5g
Sugar 11g
Fat 8g
More recipes
Lamb kofta with lemon yoghurt
Perfectly balanced and deliciously healthy, it's an ideal choice for dinner or a special gathering.
06 Jun 2025Thai coconut curry braised chicken thighs
Perfect for a hearty dinner that transports your taste buds to Thailand.
03 May 2025Balsamic-glazed steak rolls with roasted vegetables
Ideal for special occasions or a fancy night in.
31 May 2025Low-carb veggie lasagna with zucchini, cottage cheese and tofu
Perfect for a healthy, delicious meal.
09 Mar 2025