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+ servings

Slow Cooker Eggplant Lasagna

Prep Time: 10 mins
Easy slow cooker eggplant lasagna recipe, homemade with simple ingredients. Loaded with layers of eggplant slices, marinara sauce, ricotta, mozzarella, parmesan cheese and noodles.
Yield: 6 People

Ingredients

Eggplant layer

  • 1 Eggplant, Large, Cut into 1/2 inch thick round slices
  • Salt, As needed

Ricotta cheese layer

  • 1 container Ricotta cheese, 15 oz. container, Full fat
  • 2 cloves Garlic , Finely minced
  • Salt , To taste
  • Pepper, To taste
  • 2 tsp Italian seasoning
  • 2 tbsp Parmesan cheese, Full fat, Shredded
  • 2 tbsp Mozzarella cheese, Full fat, Shredded
  • 1 Egg, Large

Noodle & Tomato layer

  • 4 cups Marinara sauce
  • 9-10 Lasagna noodles, Broken
  • 1 cup Mozzarella cheese, Full fat, Shredded
  • 1 cup Parmesan cheese, Full fat, Shredded

Instructions 

  • Arrange the eggplants slices as single layer on a baking tray.
  • Sprinkle a little salt on top of all the slices and keep aside for 10 minutes.
  • Then, flip the slices and repeat the process.
  • Rinse the eggplant slices with water and dry them gently with paper towels.
  • In a small mixing bowl, add ricotta cheese, garlic, salt, pepper, Italian seasoning, parmesan cheese, mozzarella cheese, egg and mix until combined.
  • Spray the slow cooker (6 quart or larger) with oil.
  • Add about 1 cup marinara sauce and spread it out evenly, using the back of a spoon.
  • Add a single layer of broken lasagna noodles.
  • Spread half the ricotta cheese mixture as evenly as possible on top of the noodles.
  • Top it off with a layer of eggplant slices. It's okay if they overlap.
  • Add 1 cup marinara sauce and spread it out as evenly as you can.
  • Add another layer of broken lasagna noodles.
  • Add remaining ricotta cheese mixture and spread it out.
  • Sprinkle 1/4 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese.
  • Add another layer of eggplant slices.
  • Add 1 cup of marinara sauce and spread it out as evenly as you can.
  • Sprinkle another 1/4 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese.
  • Add another layer of broken lasagna noodles.
  • Add final 1 cup marinara sauce and spread it out as evenly as you can.
  • Cook on High heat for 2 to 2.5 hours or on Low heat for 4-5 hours or until noodles are softened and cooked through.
  • In the final 15-20 minutes, sprinkle the remaining mozzarella cheese and parmesan cheese.
  • Cover and let it continue cooking until cheese is fully melted.
  • Garnish with roughly chopped fresh parsley or basil. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave. 

Nutrition

Calories: 511kcal, Carbohydrates: 52g, Protein: 30g, Fat: 21g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 1372mg, Potassium: 951mg, Fiber: 7g, Sugar: 12g, Vitamin A: 1394IU, Vitamin C: 13mg, Calcium: 537mg, Iron: 3mg
Course: Main Course
Cuisine: Italian
Calories: 511
Author: Abeer Rizvi