Slow Cooker Eggplant Lasagna – Perfect Summer Meal

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Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients (like ripe eggplant and fresh basil), requires minimal preparation, and is prepared entirely in a slow cooker.

Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients (like ripe eggplant and fresh basil), requires minimal preparation, and is prepared entirely in a slow cooker.Slow Cooker Eggplant Lasagna is my newest creation and is perfect for busy weeknight dinner during the summer. Yes, you heard me right, this is a perfect dinner for the summer. Why? Because eggplant is in season and is most flavorful this time of the year. In that you don’t want to fire up your oven this time of year, the slow cooker will substitute perfectly for you. And if you’re like me, and like to grow your herbs over the summer, you’ll have plenty of fresh basil.

This dish comes together really quickly. For it, I used:

  • Fresh eggplant;
  • ‘No boil’ lasagna noodles;
  • Store bought marinara sauce;
  • Part skim, ricotta cheese;
  • Shredded cheese blend;
  • Parmesan cheese;
  • Egg;
  • Garlic;
  • Basil; and
  • Salt & pepper.

It’s super simple. You’ll need to slice up the eggplant first and salt them on one side – wait 10 minutes – turn and salt on the other side – wait another 10 minutes – rinse it, and you are ready to assemble your Slow Cooker Lasagna. I provide a detailed description with step by step photos in the recipe below.

Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients (like ripe eggplant and fresh basil), requires minimal preparation, and is prepared entirely in a slow cooker.

When Summer finally arrives I really like to utilize the seasonal ingredients which are so bountiful. One of my go-to dishes, using vegetables straight from the farmer’s market, is this Hungarian Lescho (Tomato and Peppers Stew), but I also love this wonderful Turkish Inspired Eggplant too, which is seasoned with cinnamon and topped with feta. As the summer winds on, and when tomatoes are ripest, I need to make my absolute favorite pasta dish: Penne Alla Vecchia Bettola. It’s an Italian pasta with vodka sauce – but I used fresh tomatoes from my garden. This is one of the most popular recipes on this blog so you may also want to check this out.

Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients (like ripe eggplant and fresh basil), requires minimal preparation, and is prepared entirely in a slow cooker.

In addition to incorporating seasonal ingredients, I also love using slow cooker in the summer. It can accomplish the same tasks as the oven, but prevents the entire house from heating up too. Another awesome thing about a slow cooker is that you don’t have to watch it (& let me not trivialize this point….it’s huge!). Just set it up, and walk away. Whenever you come back, your dinner is ready to serve. Below I listed some other slow cooker recipes that are very popular on this blog (& in my house). Check them out! They will make your life easier during the busy weeknight meals.

Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients (like ripe eggplant and fresh basil), requires minimal preparation, and is prepared entirely in a slow cooker.

Oh and you can read about the origin of lasagna on Wikipedia.

Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.

Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.

Slow Cooker Eggplant Lasagna

Slow Cooker Eggplant Lasagna is a perfect meal that incorporates seasonal ingredients (like ripe eggplant and fresh basil), requires minimal preparation, and is prepared entirely in a slow cooker.
4.80 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6
Calories: 444kcal
Author: Edyta

Ingredients

  • 1 lb eggplant medium size
  • 8 oz lasagna noodles - 12 noodles
  • 15 oz Ricotta Cheese
  • 1 egg
  • 4 cups Marinara Sauce
  • 1 cup cheese shredded, mozzarella or blend
  • 1/2 cup Parmesan Cheese grated
  • 2 tbsp basil fresh, chopped
  • 3 cloves garlic small or 2 big ones
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt or more to taste
  • freshly ground black pepper

Instructions

  • Cut up the eggplant in slices (1/4 inch thick) and arrange them in a single layer on a rack. Sprinkle with salt. Wait 10 minutes, turn and repeat the process. Rinse the eggplant slices and dry out with paper towel;
  • In a bowl, combine ricotta cheese, garlic, salt, pepper, Italian seasoning, basil and 1/4 cup of Parmesan Cheese and taste. Add salt and pepper if needed. Add egg and mix well together;
  • Spray the slow cooker (6 QT) with cooking spray, and begin layering by adding 3/4 cup of Marinara sauce first;
  • Add 4 noodles, break them if needed;
    Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.
  • Add half of Ricotta cheese mixture;
    Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.
  • Add about 8 slices of eggplant;
    Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.
  • Add one cup of Marinara Sauce
    Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.
  • Add 4 noodles;
    Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.
  • Add the other half of Ricotta mixture; Sprinkle 1/3 cup of shredded cheese;
    Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.
  • Add 8 slices of eggplant;
  • Add one cup of Marinara Sauce;
    Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.
  • Add 1/3 shredded cheese and Parmesan cheese
  • Add 4 noodles;
    Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.
  • Add remaining Marinara sauce and cover;
    Slow Cooker Eggplant Lasagna is a perfect meal that uses seasonal ingredients like ripe eggplant and fresh basil; requires minimal preparation and it's done entirely in a slow cooker.
  • Cook on high for 2 to 2.5 hours or on low for 4-5 hours;
  • Add the remaining shredded cheese, cover and let the cheese melt;
  • Open and let stand for 15 minutes before serving; Sprinkle with fresh basil

Notes

  1. I used 1 cup of shredded cheese but if you like it cheesier feel free to add more on top.
 
Nutrition Facts
Slow Cooker Eggplant Lasagna
Amount Per Serving
Calories 444 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 88mg29%
Sodium 1374mg60%
Potassium 914mg26%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 11g12%
Protein 24g48%
Vitamin A 1380IU28%
Vitamin C 13.7mg17%
Calcium 429mg43%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 444kcal | Carbohydrates: 44g | Protein: 24g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 1374mg | Potassium: 914mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1380IU | Vitamin C: 13.7mg | Calcium: 429mg | Iron: 3mg
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You can accompany this summer recipe with my other summer staple: Horiatiki Salad with Golden Greek Peperoncini + you can enter to win Meal Kit for two, from CHEF’D.

Horiatiki Salad with Golden Greek Peperoncini coHoriatiki Salad with Golden Greek Peperoncini combines the freshest ingredients of seasonal tomatoes, cucumbers, green peppers, red onions, tangy kalamata olives and creamy feta with mildly piquant, fruity flavor Mezzetta Peperoncini. #DontForgettaMezzetta #Mezzetta #Ad

Other amazing slow cooker recipes:

Slow Cooker Turkey Breast

Slow cooker turkey breast - amazing alternative to roasting the whole bird. It is simple., delicious and takes only 5 minutes of prep time - Innocent Delight

Slow Cooker Whole Roasted Chicken

Slow Cooker Whole Roasted Chicken

Easy Slow Cooker Tomato Sauce

Easy Slow Cooker Tomato Sauce

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28 Comments

  1. This is one of my favourite things to cook in a slow cooker. So simple, and really comforting too.

  2. 5 stars
    I’m all about using the slow cooker in the summer! It’s been so hot here lately I just don’t want to turn on the oven. This looks so good. I love the idea of using eggplant in lasagna. What a great way to beef up the dish with some veggies!

  3. I would never have thought to make this in the slow cooker, but it makes sense in the summer, when eggplants are most readily available anyway. Looks tasty!

  4. Have you ever added meat to the dish to bulk it up? If so how did you do so? I would be fine with just eggplant but I have a carnivorous hubby lol. TIA!

    1. Hi Melanie! You can add meat easily the same way you would do for spaghetti with meat sauce. Saute some onions and garlic, add meat and add marinara sauce, season and let cook. Once the sauce is done use it instead of the marinara in my recipe. I hope it helps!

  5. Do you mean cook on high for 2 to 2 1/2 hours or 2 to 5 hours? I hope it is done at 6, I started it at 3 pm.

    1. Hi Allison, it should be 2 to 2.5 hours. There was a dash instead of a dot for 2.5. I’m sorry for a confusion. If you started it at 3 on high, it should be done before 6. I hope it came out good.

    1. Hi there. I think that the ricotta may not be that creamy but it will still be good. Use zucchini slices instead of noodles. Just keep in mind that while noodles would absorb the liquid, the zucchini will produce more liquid. You may need to use less sauce. I hope that helps.

  6. 4 stars
    I just made this for the first time. I think I’ll sauté the eggplant next time as it lacked flavor. I also replaced one of the eggplant layers with frozen sliced mushrooms. It was so good. The mushrooms add a depth of flavor and texture. I used more sauce than the recipe called for and it was great

  7. I just made this recipe today and it is delicious! I didn’t think it would be as firm as it is. I like eggplant but for anyone that doesn’t, you really can’t tell it’s in there. All the cheese… pure YUM!!

  8. 5 stars
    This was my first time making lasagna in a crockpot, and it turned out amazing!!!! The detailed directions were extremely helpful. This is a keeper!

  9. 5 stars
    This lasagna was fantastic! My range is broken right now, so my slow cooker has been getting lots of work lately. I generally find slow cooker food disappointing, but this lasagna truly surprised me. Even my husband who hates eggplant really enjoyed it. Thanks so much! I’ll be making this again, even after the range gets fixed 🙂

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