Tiffany Haney
Eggplant is a versatile vegetable that can be cooked in a variety of ways, including in a crock pot or slow cooker. One popular way to cook eggplant in a crock pot is to make a Mediterranean-style dish with other vegetables such as zucchini, bell peppers, and tomatoes. Another option is to make an eggplant Parmesan, which typically involves layering eggplant slices with marinara sauce and cheese. To ensure the eggplant is cooked properly in the crock pot, it is important to prepare it beforehand by peeling and salting it to remove any bitterness and draw out excess moisture.
| Characteristics | Values |
|---|---|
| Dish | Slow Cooker Eggplant Parmesan, Slow Cooker Mediterranean Eggplant, Slow Cooker Eggplant Tapenade, Slow Cooker Eggplant Casserole |
| Main Ingredients | Eggplant, Olive Oil, Salt, Parmesan Cheese, Bread Crumbs, Marinara Sauce, Mozzarella Cheese |
| Additional Ingredients | Portabella Mushrooms, Zucchini, Tomatoes, Bell Peppers, Onion, Garlic, Basil, Oregano, Pepper, Feta Cheese |
| Preparation | Soak/sprinkle eggplant with salt, let stand for 20-30 minutes, rinse and dry, heat olive oil in skillet over medium heat, layer ingredients in crock pot |
| Cooking Time | Low for 4-5 hours, High for 3 hours |
| Serving Suggestions | Gluten-free/whole wheat pita bread, orzo, brown rice, cauliflower rice, crackers, bread, lettuce wraps |
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What You'll Learn
Slow cooker eggplant parmesan
Eggplant Parmesan is a perfect dish to make in a slow cooker. It is easy to make, and you can make a lot at once. It is also a great dish for entertaining, as it tastes like you spent all day in the kitchen, but without the hassle of frying.
To make Slow Cooker Eggplant Parmesan, you will need the following ingredients:
- Eggplant
- Parmesan cheese
- Breadcrumbs
- Eggs
- Milk
- Marinara sauce
- Mozzarella cheese
- Olive oil
You can also add Italian seasoning to taste.
Firstly, prepare the eggplant by peeling and cutting it into 1/3-inch rounds. Place the slices in a colander, sprinkling each layer with salt. Leave the salted eggplant for around 30 minutes to draw out the moisture, then pat dry. Next, dip each slice of eggplant in a mixture of beaten eggs and milk, and dredge in breadcrumbs.
Now you are ready to start layering the ingredients in your slow cooker. Spread a layer of marinara sauce on the bottom of the slow cooker, then add a layer of eggplant slices. Top with breadcrumbs, more sauce, and mozzarella cheese. Repeat these layers three more times.
Finally, cover the slow cooker and cook on low for 4 to 5 hours, or until the eggplant is tender. You can also cook on high for 3 to 4 hours, but be aware that the cheese may become tough.
Your Slow Cooker Eggplant Parmesan is now ready to serve!
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Slow cooker eggplant tapenade
Ingredients:
- 2 medium eggplants, unpeeled, cut into 1-inch thick slices
- 4 tablespoons olive oil
- 1 red onion, peeled and thinly sliced
- 2 cups chopped tomatoes
- 1/2 cup red wine vinegar
- 2 tablespoons capers
- 8 pitted green olives
- 8 pitted black olives
- Salt and freshly ground pepper, to taste
- Balsamic vinegar
- Basil
Instructions:
- Salt the eggplant slices and let them stand for 20 minutes. Rinse with cold water and pat dry.
- Warm the olive oil over medium heat. Cook the eggplant and onion until brown and lightly crisp.
- Add the tomatoes and red wine vinegar to the pan. Cook for a few minutes over medium heat.
- Add the capers and olives, then season with salt and pepper to taste.
- Transfer everything to the slow cooker, adding balsamic vinegar, basil, salt, and pepper.
- Cook on low for 7 to 9 hours.
- Taste and adjust the seasonings as needed.
Serving suggestions:
- Leave it chunky and serve on bruschetta.
- Purée it in a food processor for a smooth texture, then serve on crackers or crostini.
- Enjoy it straight from the slow cooker while it's warm, or chill it in the fridge and eat it cold during the summer.
This recipe is vegan and can be served as a light meal, side, or appetizer.
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Slow cooker Mediterranean eggplant
Eggplants are best stored away from direct sunlight and are best used within a few days of purchase. To prepare the eggplant, start by peeling and dicing it into 1-inch cubes. Place the cubes in a colander and sprinkle liberally with salt to draw out the natural moisture and remove any bitterness. Leave the eggplant to sit for around 20 minutes, then rinse off the excess salt.
To begin cooking, add olive oil to your slow cooker. Next, add the eggplant, bell peppers, onion, tomatoes, zucchini, and garlic. Add basil, oregano, salt, and pepper, and coat the vegetables well with olive oil. Place the lid on the slow cooker and cook on low for 5 hours or high for 3 hours. Finally, add crumbled feta cheese and serve. This dish can be served on its own or with pita bread, orzo, brown rice, or cauliflower rice.
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Lazy slow cooker eggplant casserole
This is a simple, tasty, and lazy way to cook eggplant in your crockpot. The recipe is perfect for easy entertaining and can be adapted to suit your preferences.
Ingredients
- Eggplant (aubergine): Two medium or one large, depending on your slow cooker. Freshness is key with eggplant, so buy it a few days before you plan to cook, and store it away from direct sunlight.
- Portabella mushroom caps: Quantity depends on the size of your crockpot and the mushrooms.
- Grated Parmesan cheese: Freshly grated is best.
- Marinara sauce: Use fresh or from a jar.
- Mozzarella cheese: Sliced or shredded.
- Olive oil
- Salt
Method
Firstly, decide whether to peel the eggplant. The skin is edible, but peeling can reduce bitterness. After peeling, slice the eggplant and place it in a colander over a bowl. Sprinkle liberally with salt to draw out the moisture and any bitterness. Leave to stand for around 30 minutes, then rinse and dry.
Next, add olive oil to your slow cooker, followed by the eggplant. You can also add diced bell peppers, onion, tomatoes, zucchini, and garlic for extra flavor. Coat the vegetables with olive oil and add basil, oregano, salt, and pepper. Place the lid on the slow cooker and cook on a low setting for 5 hours or high for 3 hours.
Finally, add your cheeses. Grated Parmesan and sliced or shredded mozzarella work well, but you can also add feta or another cheese of your choice.
Tips
- If you want to reduce the liquid in the dish, leave your salted eggplant to sit for longer before cooking.
- Slow cooker liners can be useful to reduce cleanup.
- For a more presentable dish, stack the eggplant in mini towers when arranging in the crockpot.
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Storing and preparing eggplants for cooking
Storing eggplant:
Eggplants are highly sensitive to temperature, so it is important to learn how to store them properly. They can be stored at room temperature, in the fridge, or even in the freezer. If you choose to store them in the fridge, make sure to loosely wrap them in plastic wrap and place them on a shelf in a single layer, with nothing placed on top of them. They will last up to a week in the refrigerator. Another option is to store them in the vegetable crisper drawer, which has the highest humidity. However, keep in mind that eggplants are prone to damage from low temperatures, so if you notice any browning, mushiness, or leathery textures, it is a sign that they have gone bad.
If you want to store eggplants in the freezer, it is best to cut them into slices or cubes first. Place the cut eggplants on a baking sheet in a single layer and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container and store them for up to 3 months.
Preparing eggplants for cooking:
When preparing eggplants for cooking, it is important to first wash them thoroughly under running water to remove any dirt or chemicals. It is not necessary to peel the eggplants unless the recipe specifically calls for it or if you prefer to do so. After washing, you can cut the eggplants into the desired shape and size, such as slices, cubes, or planks.
Some recipes may call for salting the eggplants before cooking. Salting helps to draw out excess moisture, resulting in a softer and more tender texture. It is especially beneficial when frying eggplants as it ensures a creamy texture and rich flavor. However, it is not a mandatory step, and modern varieties of eggplants have had most of the bitterness bred out of them. If you choose to salt your eggplants, sprinkle them with salt, toss well to coat, and let them sit in a colander to drain for at least 40 minutes. Rinse the eggplants and pat them dry before cooking.
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Frequently asked questions
A tasty and healthy vegetarian meal is the Slow Cooker Mediterranean Eggplant. It is a blend of eggplant, zucchini, bell peppers, onion, tomatoes, and garlic. Add basil, oregano, salt, pepper, and olive oil. Cook on low for 5 hours or high for 3 hours. Serve with feta cheese and pita bread, orzo, brown rice, or cauliflower rice.
A simple recipe to try is the Slow Cooker Eggplant Parmesan. First, sprinkle sliced eggplant with salt and let stand for 30 minutes to drain. Rinse and dry on paper towels. Then, layer the eggplant with marinara sauce and mozzarella cheese in a crockpot. Repeat the layers and cook on low for 4 to 5 hours.
The Lazy Slow Cooker Eggplant Casserole is a great option as it only requires a crockpot liner, a bowl, and a colander. First, peel and slice the eggplant, sprinkle with salt, and let stand to draw out the moisture. Then, layer the crockpot with the eggplant, portabella mushroom caps, marinara sauce, and mozzarella cheese. Cook until tender.
A tasty appetizer option is the Slow Cooker Eggplant Tapenade. Simply cook eggplant in a crockpot and blend it with olive oil, capers, and basil. Serve it cold on crackers or in lettuce wraps.
