Crock Pot Baked Eggplant Aubergine
Elevate your weeknight meals with this comforting and flavorful Crock Pot Baked Eggplant Aubergine recipe! Tender layers of eggplant are paired with a rich, garlicky tomato sauce and generously topped with melted mozzarella and Parmesan cheese, creating a dish that’s equal parts hearty and satisfying. The magic happens in the slow cooker, where the ingredients meld together over hours, resulting in perfectly tender eggplant and bubbling, golden cheese. Simple pantry staples like crushed tomatoes, dried herbs, and fresh garlic make this recipe both accessible and packed with Mediterranean-inspired goodness. Ideal as a vegetarian main course, it’s perfect served on its own or paired with crusty bread or your favorite pasta. This slow-cooked eggplant delight is an effortless, crowd-pleasing meal you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, finely diced
- 1 14-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Wash the eggplants and cut off the stems. Slice them lengthwise into 1/2-inch thick slices and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the minced garlic and diced onion until fragrant and softened, about 3-4 minutes.
Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Stir to combine and let simmer for 5 minutes to develop the flavors.
Grease the bottom of the crock pot with the remaining 1 tablespoon of olive oil.
Spread a thin layer of the tomato sauce on the bottom of the crock pot, then layer the eggplant slices on top. Repeat this process, layering tomato sauce, eggplant, Parmesan cheese, and mozzarella cheese until all ingredients are used, finishing with a layer of mozzarella on top.
Cover the crock pot with the lid and set it to cook on low heat for 4 hours, or until the eggplant is tender and the cheese is bubbly and golden.
Carefully remove the lid and let the dish cool slightly before serving. Garnish with chopped fresh parsley, if desired.
Serve as a standalone meal or pair with crusty bread or pasta. Enjoy!
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3864 mg | 168% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 37.5 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1450 mg | 112% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2496 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
