Put raw cubed eggplant in a slow cooker with these 4 ingredients. It's comfort food reimagined.

Eggplant Parmesan is a classic Italian-American dish that combines the rich, savory flavors of eggplant, tomato sauce, and cheese. By using a slow cooker and just five ingredients, this recipe simplifies the process while still delivering a comforting and delicious meal. Perfect for busy weeknights or when you want to enjoy a hearty, homemade dish without spending hours in the kitchen, this recipe is a wonderful way to explore the versatility of eggplant.

This Slow Cooker 5-Ingredient Eggplant Parmesan Pasta pairs beautifully with a simple green salad dressed with a light vinaigrette. A side of garlic bread or a crusty baguette would complement the dish perfectly, adding a satisfying crunch to the meal. For a refreshing beverage, consider serving a chilled glass of white wine or sparkling water with a slice of lemon.

Servings: 4

1 medium eggplant, cubed
1 jar (24 oz) marinara sauce
8 oz pasta of your choice
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Place the cubed eggplant in the bottom of the slow cooker.

Pour the marinara sauce over the eggplant, ensuring all pieces are well-coated.

Cover and cook on low for 4-5 hours, or until the eggplant is tender.

About 30 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.

Stir the cooked pasta into the slow cooker, mixing well with the eggplant and sauce.

Sprinkle the mozzarella and Parmesan cheeses over the top.

Cover and cook for an additional 15-20 minutes on low, or until the cheese is melted and bubbly.

Serve hot, garnished with fresh basil if desired.

For a heartier dish, add cooked Italian sausage or ground beef to the slow cooker along with the eggplant. To make this recipe vegan, use dairy-free cheese alternatives. You can also experiment with different types of pasta, such as whole wheat or gluten-free, to suit your dietary preferences. For an extra burst of flavor, consider adding a teaspoon of dried Italian herbs or a pinch of red pepper flakes to the sauce.