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Slow Cooker Eggplant Parmesan Stew


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Rate this recipe 4.3/5 (3 Votes)


  • Eggplant Stew
  • 1 large eggplant (cut into cubes)
  • 1 small onion (roughly chopped)
  • 28 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 8 oz low-sodium chicken or vegetable broth
  • 2 tablespoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • Toppings
  • 3/4 cups bread crumbs
  • 1 tablespoon grated parmesan cheese
  • fresh mozzarella
  • fresh basil



Step 1

1. Combine all of the ingredients together in the slow cooker and stir well to combine. Cover and cook on low 6-8 hours or high 3-4 hours.
2. Heat a teaspoon of olive oil in a sauté pan over medium-high heat. Add bread crumbs and parmesan cheese and cook for a few minutes until toasted (stirring often).
3. Distribute stew to individual (oven-safe) bowls, top with a few slices of fresh mozzarella cheese and place under the broiler to melt the cheese. Top the bowls with bread crumbs and basil leaves right before serving.

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