This Gluten Free Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Perfect for easy entertaining!

Prep Time25 mins

Cook Time8 hrs

Total Time8 hrs 25 mins

Course: Main Course

Cuisine: Italian

Keyword: Italian

Servings: 12

Calories: 258kcal


  • Slow Cooker
  • Colander


  • 4 pounds eggplant
  • 1 tablespoon salt
  • 3 large eggs
  • ¼ cup milk of choice
  • 1 ½ cup gluten free breadcrumbs
  • 3 ounces vegetarian Parmesan cheese or vegan Parmesan
  • 2 teaspoons Italian seasoning make sure it is gluten free
  • 4 cups marinara sauce use a low-sugar brand like Rao’s
  • 16 ounces mozzarella cheese sliced or shredded Daiya
  • fresh basil for topping

US Customary – Metric


  • Peel eggplant and cut into ⅓ inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry. (If you aren’t a fan of salt you can rinse and pat.)
  • Spread ½ cup of sauce in the bottom of the slow cooker.
  • Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs. 
  • Layer ⅓ of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
  • If desired, top with fresh basil leaves.


Calories: 258kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1380mg | Potassium: 678mg | Fiber: 6g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 9.1mg | Calcium: 317mg | Iron: 1.7mg