Crockpot Eggplant Parmesan Casserole

Crockpot Eggplant Parmesan Casserole

Crockpot Eggplant Parmesan Casserole – This has all the delicious flavors you love of a classic Eggplant Parmesan except made in a slow cooker. It is no secret if I can make a wonderful meal easier without sacrificing flavor, I am all over it. Case in point this Eggplant Parmesan. Who likes to fry up all those slices of Eggplant if you don’t have to? Also why slave over a stove making a marinara sauce when Bertolli makes one that is packed full of flavor?

Curious how I put this together? Below is a video on how I did it. If you are looking for more recipe inspiration check out Bertolli‘s web page and Italian inspired meals.

If you want a crispy top to your Crockpot Eggplant Parmesan Casserole, you will need to use a Crockpot that has an oven prove insert. You will need this because you will be putting this under the broiler. This step is optional, but it does put a nice crispy top on your casserole.

Crockpot Eggplant Parmesan Casserole

Crockpot Eggplant Parmesan Casserole

Ingredients

  • 2 eggplants sliced 1 inch
  • 1/4 cup olive oil
  • 1 tablespoon italian seasonings
  • 1 cup Parmesan cheese
  • 12 ounces Mozzarella Cheese
  • 2 jars Bertolli Riserva Marinara
  • 1 package garlic and herb croutons

Directions

  1. Slice eggplant and add to slow cooker insert.7
  2. Combine oil and Italian seasonings in a small bowl.
  3. Brush eggplant with oil.
  4. Pour 1 jar of sauce over egg plant followed by half the Parmesan and Mozzarella cheese.
  5. Add half the croutons.
  6. Add the remaining jar of sauce and smooth everything down with a spatula.
  7. Add remaining cheeses and what is left of the croutons.
  8. Cook on LOW 4-5 hours and place the insert under the broiler to crisp up.

Thanks so much to Veronica Gantley for this handy video and to My Catholic Kitchen for this delicious Crockpot Eggplant Parmesan Casserole recipe.

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