This delicious slow cooker Italian-spiced stuffed eggplant is a simple and hearty meal perfect for busy days. Packed with a flavorful mushroom and Parmesan filling, it’s a quick way to enjoy wholesome comfort food. The flexible recipe lets you use common pantry staples like breadcrumbs and dried oregano for an effortlessly tasty dinner.

Recipe Ingredients

• 1¼ cups (300 ml) tomato sauce
• 1 tsp dried oregano
• 1 large eggplant (aubergine) or 2 medium, halved
• 2 tbsp (30 ml) oil
• 1 lb (454 g) portobello mushrooms, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• ½ cup (50 g) finely grated Parmesan cheese, plus more for serving
• 1 cup (56 g) panko breadcrumbs
• 1 egg, beaten

How To Make Slow Cooker Italian-spiced Stuffed Eggplant

1. Prepare the tomato base: Pour the tomato sauce into your 6-quart (6-L) slow cooker, sprinkle in the oregano, and stir to combine.
2. Prepare the eggplant: Using a spoon, scoop out the flesh of the eggplant (aubergine), leaving about a ½-inch (1.3-cm) layer to keep the skins sturdy. Dice the scooped-out flesh and set it aside.
3. Cook the filling: Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and diced eggplant flesh, and cook for 6–8 minutes until the vegetables are tender. Stir in the garlic and cook for 1 more minute.
4. Mix the stuffing: Transfer the vegetable mixture to a large bowl, season with salt and pepper, and stir in the Parmesan, breadcrumbs, and beaten egg. Mix well, then divide the mixture evenly into the eggplant halves
5. Assemble and cook: Place the stuffed eggplant halves skin-side down into the tomato sauce in the slow cooker. Cover and cook on high for 3 hours or on low for 6 hours.
6. Serve: Spoon the tomato sauce over the eggplants and garnish with additional grated Parmesan.

Recipe Tips

• Scoop carefully: When removing the eggplant flesh, leave a ½-inch (1.3 cm) layer to keep the skins sturdy and prevent them from falling apart during cooking.
• Chop finely: Dice the mushrooms, onion, and eggplant flesh into small pieces so the filling cooks evenly and holds together better.
• Season generously: Add enough salt and pepper to the filling to bring out the flavors, as the eggplant and breadcrumbs can be bland without proper seasoning.
• Don’t overfill: Do not stuff the eggplants too much, as the filling might overflow or not cook evenly.
• Check slow cooker size: Ensure your slow cooker can fit the eggplant halves comfortably without crowding to allow even cooking.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Italian Sausage Subs With Peppers And Onions
• Slow Cooker Irish Corned Beef And Cabbage With Potatoes
• Slow Cooker Indian-spiced Vegetable Curry

Slow Cooker Italian-spiced Stuffed Eggplant

Recipe by Shili MohamedCourse: , DinnerCuisine: , ItalianDifficulty: , Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

267

kcal

This delicious slow cooker Italian-spiced stuffed eggplant is a simple and hearty meal perfect for busy days. Packed with a flavorful mushroom and Parmesan filling, it’s a quick way to enjoy wholesome comfort food. The flexible recipe lets you use common pantry staples like breadcrumbs and dried oregano for an effortlessly tasty dinner.

Ingredients

• 1¼ cups (300 ml) tomato sauce

• 1 tsp dried oregano

• 1 large eggplant (aubergine) or 2 medium, halved

• 2 tbsp (30 ml) oil

• 1 lb (454 g) portobello mushrooms, chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• Salt and pepper, to taste

• ½ cup (50 g) finely grated Parmesan cheese, plus more for serving

• 1 cup (56 g) panko breadcrumbs

• 1 egg, beaten

Directions

• Prepare the tomato base: Pour the tomato sauce into your 6-quart (6-L) slow cooker, sprinkle in the oregano, and stir to combine.
• Prepare the eggplant: Using a spoon, scoop out the flesh of the eggplant (aubergine), leaving about a ½-inch (1.3-cm) layer to keep the skins sturdy. Dice the scooped-out flesh and set it aside.
• Cook the filling: Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and diced eggplant flesh, and cook for 6–8 minutes until the vegetables are tender. Stir in the garlic and cook for 1 more minute.
• Mix the stuffing: Transfer the vegetable mixture to a large bowl, season with salt and pepper, and stir in the Parmesan, breadcrumbs, and beaten egg. Mix well, then divide the mixture evenly into the eggplant halves.
• Assemble and cook: Place the stuffed eggplant halves skin-side down into the tomato sauce in the slow cooker. Cover and cook on high for 3 hours or on low for 6 hours.
• Serve: Spoon the tomato sauce over the eggplants and garnish with additional grated Parmesan.