Crockpot Eggplant Parmesan Stew
These eggplant crockpot recipes need a good hands-off dish, and this eggplant parmesan stew fits well. Cubes of eggplant simmer in a garlicky tomato sauce, then get topped with melted mozzarella and Parmesan for all the flavor of the classic without the frying.
6
servings30
minutes5
hoursSalted eggplant cubes cook with onion, garlic and crushed tomatoes. Mozzarella and Parmesan melt over the top in the last half hour.
Ingredients
2 large eggplants (about 2 1/2 lb total), cut into 1-inch cubes
1 1/2 tsp kosher salt, divided
2 tbsp olive oil
1 large yellow onion, diced
5 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tbsp tomato paste
1 tbsp dried Italian seasoning
1 tsp sugar
1/4 tsp red pepper flakes
1/2 cup fresh basil, torn
2 cups shredded low-moisture mozzarella
1/2 cup grated Parmesan
1/2 cup Italian-style breadcrumbs, toasted, optional
Directions
- Toss the eggplant with 1 teaspoon of the salt in a colander and let it drain for 20 minutes. Pat dry with paper towels.
- Heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes. Stir in the garlic and tomato paste for 1 minute.
- Add the onion mixture to a 6-quart slow cooker with the eggplant.
- Stir in the crushed tomatoes, tomato sauce, Italian seasoning, sugar, remaining salt and red pepper flakes.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the eggplant is very tender.
- Stir in half of the basil.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Cover and cook on HIGH for 20 to 30 minutes until the cheese melts.
- Meanwhile, toast the breadcrumbs in a dry skillet for 2 to 3 minutes until golden.
- Top with breadcrumbs and the remaining basil and serve.
Notes
- Salting removes bitterness and keeps the eggplant from turning soggy. Serve over pasta, polenta or crusty bread. Leftovers keep 4 days and are good in a sandwich. Skip the cheese for a vegan version.
Why eggplant works in a slow cooker
Eggplant is a sponge. In the slow cooker it soaks up the tomato sauce, garlic and herbs, and the long, moist cook turns it from spongy and slightly bitter to silky and sweet. There is no frying, no oil soaking up and no standing over a hot pan.
Eggplant parmesan is usually a long, messy project of breading, frying and layering. This stew version keeps the flavors you want, with tomato, melted cheese and basil, and cuts the work down to chopping and stirring. The stew also makes good use of summer eggplant. When the garden or farm stand is full of them, this recipe turns a pile of purple vegetables into dinner.
Ingredient notes for eggplant parmesan stew
Eggplant: Pick firm, shiny, heavy eggplants with taut skin. Large globe eggplants work well. Peel them if the skin looks thick, or leave it on for texture and fiber.
Crushed tomatoes: A 28-ounce can gives a thick, even sauce. Choose a brand without added sugar if you can.
Tomato paste: It adds a deep, concentrated flavor and thickens the stew. Cook it in the skillet for a minute to deepen the taste.
Mozzarella: Choose low-moisture, shredded mozzarella. It melts evenly and does not add water to the stew.
Parmesan and basil: Parmesan adds salt and nutty depth. Fresh basil, added at the end, brings a clean, sweet scent. Onion and garlic: They give the sauce its savory base. Five cloves of garlic may sound like a lot, but the long cook makes it sweet and mellow. Red pepper flakes and sugar: A pinch of each balances the acidity of the tomatoes and adds gentle warmth.
Tips for silky, not mushy, eggplant
Salt and drain first: Twenty minutes in a colander pulls out bitter juices and extra water. Pat the cubes dry before they go in the pot.
Cut even cubes: Aim for about 1 inch so every piece cooks at the same rate. Tiny pieces will melt away and big ones stay firm.
Do not stir after the cheese goes on: The most common mistake is stirring the cheese into the sauce. It melts into stringy clumps and sinks. Sprinkle it on top and let it melt under the lid. Toast the breadcrumbs: A few minutes in a dry skillet gives the stew the crunchy topping that eggplant parmesan is known for. Add them right before serving.
Swaps and variations
Add a diced zucchini or bell pepper in the last hour for a ratatouille feel. Stir in cooked Italian sausage for a meatier meal, or a can of white beans for protein. Use fresh mozzarella torn on top for a creamier finish. For a vegan version, skip the cheese and top with toasted breadcrumbs and a drizzle of olive oil.
Do not skip the salting step with large, older eggplants. They stay bitter and release a lot of water into the sauce. For a gluten-free option, skip the breadcrumbs and top with chopped toasted nuts or extra Parmesan. Fresh spinach stirred in before the cheese adds greens.
What to serve with it
Spoon the stew over spaghetti, rigatoni or creamy polenta. A loaf of crusty bread works for mopping the sauce, and a simple arugula salad with lemon dressing adds freshness. Pass extra Parmesan at the table. Leftover stew also makes a fine filling for a hot sandwich on a toasted roll with a little extra cheese.
Storing, freezing and reheating
Refrigerate leftovers for up to 4 days. The flavor improves overnight. Freeze the stew without the cheese for up to 3 months.
Reheat in a saucepan over medium heat, adding a splash of water or broth. Top with fresh cheese just before serving.
Crockpot Eggplant Parmesan Stew at a glance
- Prep time: 30 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by eggplants (about 2 1/2 lb total), kosher salt, olive oil, yellow onion
Tips for Crockpot Eggplant Parmesan Stew
Salting removes bitterness and keeps the eggplant from turning soggy. Serve over pasta, polenta or crusty bread. Leftovers keep 4 days and are good in a sandwich. Skip the cheese for a vegan version.
Crockpot Eggplant Parmesan Stew FAQ
How long does Crockpot Eggplant Parmesan Stew take?
Crockpot Eggplant Parmesan Stew takes 5 hours of cooking after 30 minutes of prep.
How many people does Crockpot Eggplant Parmesan Stew serve?
This recipe makes 6 servings.
What do I need to make Crockpot Eggplant Parmesan Stew?
15 ingredients, led by eggplants (about 2 1/2 lb total), kosher salt, olive oil, yellow onion. Amounts are in the recipe card above.
