Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan

3.65 from 14 votes
Slow Cook Time 8 hours
Total Time 8 hours
Course Main Course
Cuisine Italian
Diet Vegetarian
Servings 4
Calories 369 kcal


  • 1 large eggplant sliced in ¼-inch rounds
  • 3/4 cup Italian seasoned breadcrumbs
  • 24 oz. pasta sauce 1 jar
  • 3 oz. tomato paste half a can
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 2 cups mozzarella cheese shredded
  • ¼ cup Parmesan cheese grated or shredded


  • Combine pasta sauce, tomato paste, basil, and garlic in a medium bowl and whisk until smooth.
  • Place about ½ cup pasta sauce mixture in the bottom of the multi-cooker.
  • Layer in the following order – eggplant slices, breadcrumbs, sauce mixture, Parmesan cheese, and mozzarella cheese. Repeat layers until eggplant is gone.
  • Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 8 hours on slow cook LOW.
  • When the cooking time is done, carefully open the lid and serve.


Calories: 369kcalCarbohydrates: 38gProtein: 22gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 49mgSodium: 1814mgPotassium: 1163mgFiber: 8gSugar: 16gVitamin A: 1562IUVitamin C: 20mgCalcium: 450mgIron: 5mg
Food Group Vegetables
Keyword Easy, Healthy
Cooking Method Slow Cooking
Tried & Loved this recipe?Mention @ZavorAmerica and tag #SavorWithZavor !

Share it with your friends and familiy