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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Grease the bottom of the crock pot with the remaining 1 tablespoon of olive oil.

Step 5

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.

Step 6

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.

Step 7

Carefully remove the lid and let the dish cool slightly before serving. Garnish with chopped fresh parsley, if desired.

Step 8

Serve as a standalone meal or pair with crusty bread or pasta. Enjoy!

Nutrition Facts

Serving size	(1327.0g)

Amount per serving	% Daily Value*
Calories	1200.0

Total Fat 80.4g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 120.3mg	0%
Sodium 3863.8mg	0%
Total Carbohydrate 72.7g	0%
Dietary Fiber 26.1g	0%
Total Sugars 37.5g
Protein 55.7g	0%

Vitamin D 0IU	0%
Calcium 1449.7mg	0%
Iron 6.1mg	0%
Potassium 2495.6mg	0%

*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.

Source of Calories

Fat: 58.5%

Protein: 18.0%

Carbs: 23.5%