Best 4 Plant One On Me Eggplant Casserole For Crockpot Recipes

Indulge in a culinary delight with our tantalizing Plant-One-On-Me Eggplant Casserole, a vegetarian masterpiece crafted for your slow cooker's embrace. This savory dish is a symphony of flavors, featuring tender eggplant slices, succulent zucchini, juicy tomatoes, and a medley of colorful bell peppers. Seasoned to perfection with a blend of garlic, oregano, basil, and thyme, this casserole exudes an aromatic allure that will tantalize your senses. Whether you're a seasoned vegetarian, a flexitarian exploring new meatless options, or simply seeking a hearty and wholesome meal, this eggplant casserole promises to satisfy your cravings. Join us on a culinary journey as we unveil the secrets behind this delectable dish, ensuring a delightful experience for your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

LAZY SLOW COOKER EGGPLANT CASSEROLE RECIPE

Lazy Slow Cooker Eggplant Casserole Recipe image

Slow cooker eggplant casserole is an easy but amazing dish made with fresh eggplant, portabella mushrooms, sauce and lots of cheese. This vegetarian recipe works as both entrée and main course and will quickly become a fan favorite!

Provided by The Lazy slow cooker

Categories Brunch dinner lunch

Time 6h20m

Number Of Ingredients 8

Ingredients

1 large eggplant
6 portabella mushroom caps
24 oz. marinara sauce
1 lb. sliced mozzarella cheese
1 cup grated parmesan cheese
½ cup chopped fresh basil
1 tsp garlic powder
1 tsp onion powder

Steps:

peel eggplant and slice into slices that are about 1-inch thick. Thicker slices (such as 2-inch slices) will take longer to cook
lay eggplant in a colander and toss with salt. allow to sit for 30 minutes or so.
pat eggplant with a paper towel to remove any excess moisture
remove stem from portabella mushrooms, if applicable
place grated parmesan, garlic and onion powder together in a small bowl and stir to combine
spray slow cooker with non-stick spray
spread a few tablespoons of sauce around bottom of slow cooker
add a layer of eggplant
cover with thin layer of sauce
sprinkle with a layer of the parmesan mixture
sprinkle some chopped basil on top
next, place of layer of sliced mozzarella until fully covered
repeat this 5 step sequence with portabella caps in place of eggplant (sauce - portabella - parmesan mixture - basil - sliced mozzarella)
repeat the 5 step sequence again with eggplant this time (sauce - eggplant - parmesan mix - basil - mozzarella)
Be sure to finish with a layer of cheese on top.
cover and cook. slow cooker time should be 4-6 hours on low until all vegetables are fully cooked through
cut into squares and enjoy a wonderful slow cooker meal!

Nutrition Facts : Calories 275 kcal, Carbohydrate 13 g, Protein 21 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1000 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 6 g, ServingSize 1 serving

"PLANT "ONE ON ME EGGPLANT CASSEROLE FOR CROCKPOT

I LOVE eggplant parmesan....but don't always have time for the dipping and breading. Thought I would give it a shot in the crockpot...and I was pleased at the easy prep and same delicious taste.

Provided by Lori McLain

Categories Casseroles

Time 4h30m

Number Of Ingredients 9

Ingredients

4 medium eggplant
1 tsp sea salt
1 can(s) olive oil cooking spray
1 c french fried onions, finely crushed
1 c grated parmesan cheese
1 tsp no salt seasoning blend
3 Tbsp olive oil
24 oz marinara or spaghetti sauce
1 lb mozzarella cheese, sliced

Steps:

1. Spray 4 qt or larger crockpot with a little cooking spray.
2. Cut eggplant in 1/2 inch slices. Sprinkle with salt and layer in a shallowpan. Let stand 20 minutes to drain excess water from eggplant. Dry on paper towels.
3. Spray eggplant slices with cooking spray.
4. Combine the crushed fried nions,parmesan and seasoning blend in a medium bowl.
5. Drizzle 1 T of the oil in the bottom of the crockpot. Sprinkle with 1/4 of the onion cheese crumb mixture.
6. Layer 1/4 of the eggplant slices over the crumbs, then 1/4 of the sauce and 1/4 of the mozzerella slices. Repeat to make 4 layers.
7. Cover and cook on low for 4-5 hours.

EGGPLANT PARMESAN FOR THE SLOW COOKER

Eggplant Parmesan For the Slow Cooker image

Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.

Provided by jboettcher2

Categories World Cuisine Recipes European Italian

Time 5h30m

Yield 8

Number Of Ingredients 10

Ingredients

4 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2 eggs
⅓ cup water
3 tablespoons all-purpose flour
⅓ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 (32 ounce) jar prepared marinara sauce
1 (16 ounce) package mozzarella cheese, sliced

Steps:

Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 38.6 g, Cholesterol 89.5 mg, Fat 18.3 g, Fiber 12.5 g, Protein 23 g, SaturatedFat 8.3 g, Sodium 1870.3 mg, Sugar 17.4 g

SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE

Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole image

Make and share this Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole recipe from Food.com.

Provided by Sonya01

Categories Stew

Time 6h18m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
8 lean beef sausages
1 large brown onion, chopped
2 garlic cloves, crushed
2 eggplants, chopped
3/4 teaspoon chili flakes
400 g diced tomatoes
1 cup chicken stock
1/4 cup flat leaf parsley, chopped

Steps:

Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.

Nutrition Facts : Calories 153.3, Fat 4.8, SaturatedFat 0.8, Cholesterol 1.8, Sodium 315.9, Carbohydrate 26.3, Fiber 10, Sugar 11.7, Protein 5.2

Tips:

To achieve a creamy texture, blend one cup of the cooked eggplant mixture before returning it to the slow cooker.
Use fresh, firm eggplants for the best results.
If you don't have a slow cooker, you can bake the casserole in a 350°F oven for about 45 minutes, or until the eggplant is tender.
For a richer flavor, use a combination of cheeses, such as mozzarella, Parmesan, and Romano.
Serve the casserole with a side of crusty bread or rice.

Conclusion:

This hearty and flavorful eggplant casserole is a perfect dish for a weeknight dinner. It's easy to make, and the slow cooker does all the work. The eggplant is tender and creamy, and the cheese is melted and gooey. This casserole is sure to be a hit with your family and friends.