easy crockpot eggplant parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 246.4
  • Total Fat: 9.9 g
  • Cholesterol: 26.3 mg
  • Sodium: 845.7 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 16.6 g

View full nutritional breakdown of easy crockpot eggplant parmesan calories by ingredient
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spray, layer, and go!! spray, layer, and go!!
Number of Servings: 4


    1 med eggplant, cut in half lengthwise and 1/2" sliced
    1 cup coarsely chopped onion
    3 cloves minced garlic
    20 fresh basil leaves, approximately (actually use as much as you want...it's yummy)
    1 cup part skim shredded mozzarella cheese
    1/2 cup grated parmesan
    1 jar tomato basil pasta sauce
    spritz of nonstick spray


Goes well with a nice green salad. Gets better the older it gets, too!


wash, clean and cut eggplant in half. Cut into 1/2" slices. Chop onion and mince garlic. Rinse off fresh basil leaves. Lightly spray inside of crockpot. Pour a little of sauce in bottom and then begin to layer eggplant, onion, garlic, basil, cheeses and sauce....repeat. I cooked it on high for 4-6 hours, until eggplant is soft.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MAIAEL.

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Member Ratings For This Recipe

  • Very good. I added canned mushrooms and a can of stewed tomatoes and served over spaghetti. Yum! - 12/4/13

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