CrockPot Eggplant "Parmesan" with Feta Recipe

April 3, 2008 *

Day 94.

I really like eggplant. A lot of people (like the 3 others in the house) don't like eggplant, and I don't really get why. Eggplant tastes great grilled, stewed, baked, stir-fried, or crockpotted.

This is my favorite way to eat it---loaded with pasta sauce and cheese. Although I am calling this eggplant parmesan, there isn't actually any parmesan cheese at all---unless you sprinkle some on the top before eating. I have also omitted the layers of mozzarella and opted for feta, which instantly lightens the dish and creates a fun, tart flavor.

The Ingredients.

--1 large-ish eggplant
--1 bottle of your favorite pasta sauce
--1/4 cup olive oil
--1/4 cup bread crumbs (my mom cuisinarted a loaf of brown rice bread for us. I keep a bag of it in the freezer.)
--2 teaspoon Italian seasoning
--1/2 teaspoon kosher salt
--1/4 teaspoon black pepper
--1/2 brick of feta, crumbled

The Directions.

--wash eggplant and slice in 1/2 inch thick pieces. Don't peel.

--pour 1 cup or so of the pasta sauce into the bottom of your crockpot

--combine bread crumbs and seasonings in a shallow dish (I used a pie plate)

--paint both sides of each eggplant slice with olive oil

--dredge eggplant slices with the bread crumb mixture. This is a good job for a 3-year-old. But you have to not really watch or you'll have a panic attack about the breadcrumbs all over the counter and the floor. So you will leave the room and check email. It's better that way--trust me.

--stagger eggplant pieces in layers into the crockpot, on top of the marinara that you already poured in

--cover with slices with the rest of the jar of sauce

--crumble the feta all over the top of the sauce

cover crockpot and cook on low for 4-6 hours, or high for 3-4. This doesn't take very long to cook, so if you need to be out of the house, go with the low setting.

serve with your favorite pasta.

The Verdict.

I adored this. It's good I did, because there is quite a bit leftover. Adam ate it to be polite, but I have a sneaky suspicion he's going to want a cheeseburger later. The kids had buttered pasta and frozen peas.

 * originally posted April 3, 2008. Photos updated 4/15 via DepositPhotos.

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Posted by: Stephanie O'Dea | A Year of Slow Cooking at April 03, 2008

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What they say about this article

  1. Anonymous4/03/2008

    I'm so happy to find this blog! I just got a gorgeous new All Clad 6.5qt slow cooker that I have a huge crush on -- huger than my Obama crush, and that's saying a lot! However, finding good recipes for my vegetarian household (I'm the only meat eater) has been tricky. This is great! And creative! Can't wait to try the Dulce de Leche

  2. Also grateful for bread pudding recipe!

  3. Anonymous4/03/2008

    I've made something similiar to this for years only in the oven. Nice to think it can be done in the crockpot, too.

    My version involves layers of sauce, eggplant, and feta cheese over and over again until you run out of ingredients. And I usually serve it with rice.

    I think I will make feta today with the surplus milk.

  4. I bet an Indian eggplant dish would be fantastic in the crockpot.

    I have only made eggplant parmesan once and it was SO extremely bad my family won't even let me suggest making it again.

  5. Do you think you could do some kind of quiche in there that you cook overnight to have ready for guests in the morning? Not that I'm scrambling for meals to cook for guests this weekend or anything...

  6. Okay, so I wasn't smart enough to look through your breakfast recipes before I commented. I'm totally going to try your breakfast caserole this weekend. I love that you're doing this. It saves me so much time ;)

  7. Anonymous4/04/2008

    I've tried eggplant in the crockpot twice so far and both times thrown it out! It doen't take long to cook! I will try it one more time with this recipe!

  8. Anonymous4/07/2008

    I'm sorry this has nothing to do with the recipe(which I'm sure is wonderful, and I plan to try), but did Alison just say "I think I will make feta today with the surplus milk."? NO WAY! Seriously. I wake up thinking I think I will eat today, but MAKE FETA? HOW? WHY? Thank you for your time :D

  9. anon, you are right. Alison rocks, and can make feta. I'm going to track her down and tell her to come talk to you.


  10. Anonymous4/11/2008

    If you have an abundant supply of milk, making Feta and many other cheeses is fairly easy. There's a bit of a learning curve, to be sure, but the good news is that even most "failures" are completely edible and yummy, even if not what you wanted them to be.

    For Feta specifically, there are wonderful instructions here:

  11. My Greek friends SWEAR that one must soak raw sliced eggplant in salt water for an hour first, then drain it and use it in order to get rid of the bitter flavors.

    I tried this procedure tonight, and for the first time in our marriage, my husband like eggplant.

    Just an idea...

  12. Anonymous4/24/2008

    i love your concept here. it's so nice to be able to put something in the crockpot in the morning and have dinner ready when i come home.

    i tried this recipe last night and although it did not turn out as i expected, it was still yummy and 99% fuss-free. :-)

    i ended up adding a frozen chicken breast in there as well abd shredded it into the sauce, totally awesome.

  13. Hello Stephanie. I just wanted to say that I absolutely love your blog. I stumbled on it a few weeks ago while searching for crockpot recipes. I have been reading it daily these days. I really admire what you are doing here!

    About the eggplant recipe...I tried it but it came out very mushy the first time with a strange consistency. I must have over cooked it. The second time I browned the eggplant slices in olive oil before putting them in the crock. I also sprinked lightly with mozzarella cheese. It came up fabulous! This time I only cooked it for 3 and a half hours. I guess the secret is not to overcook it.

    Thanks again for such a wonderful blog. You have inspired me to finally create my own...which I have put off.

  14. I made this the other night. Three out of four of us loved it. The one that didn't is really into pb&j these days. He's 7, forgive him. My daughter and I made this together. She's also 7. I watched her brush the eggplant slices with the olive oil and dip them in the breadcrumbs. Why, oh why, didn't I listen to you and look away? I finally did, but not before I tried to micro-manage and freak out a little about the mess...Anyway, we all (but the boy) loved it. This was, by far, the easiest eggplant parmesan I've ever made. I used a different blend of cheeses (mozzarella, asiago and feta), cause I only had a little of each. It still turned out great. Thanks Steph (again!!)

  15. oh I'm so glad! I really love this dish.
    LOL on the micromanaging part. why do we do that?! :-)

  16. I've made this probably a dozen times since I first found the recipe & your blog. It's been good every time, sometimes more so than others. I definitely have to agree that you want to go with the low setting. even if you're putting it on at noon for dinner. After a few hours, the tomato sauce starts to burn & the whole thing ends up with an unintended (and not complimentary) smokey taste. Not enough to keep the family from eating it--they just don't ask for seconds. I, however, don't mind heating up the leftovers & making eggplant parmesan sandwiches for lunch, regardless of the smokey taste. :-)

  17. Just made this for dinner tonight and it was delicious. The only change I made was using fresh mozarella for all but the top layer of cheese, since that's what I had the most of. I topped it with feta. Even the eggplant-skeptic hubby liked it, proclaiming it "not slimy at all!"

  18. Thanks Monica for the tip! My husband doesn't like eggplant so I don't usually buy it. I am going to try salting it and letting it sit and make this or the veg. lasagna (no noodles) recipe (or both! :D). I don't think my kids have ever had eggplant.

  19. :) Making this today...I love recipes I can work with. I'll have to use goat cheese instead of feta since we're dairy free but that's a super easy sub. :)

  20. Oh my WORD- this is amazing! I used a Ragu 7-herb sauce and parmesan flavored bread crumbs and it is heavenly. I almost chickened out and skipped the feta but am so glad I didn't! My 2 year old and husband loved it and I don't think I've raved ever about my own cooking so much! :)

  21. Just fabricated this for banquet tonight and it was delicious. The alone change I fabricated was application beginning mozarella for all but the top band of cheese, back that's what I had the a lot of of. I topped it with feta.

  22. I just made this! It was soooo good! You don't even need the meat!

  23. I made this again! Here's my blog post: