Crockpot Eggplant Pasta

Crockpot Eggplant Pasta


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Using a crockpot to cook down the pasta allows you the perfect time to fry up perfect crispy eggplant toppings.

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Chicago, IL

Time needed

15 min preparation + 1 min cooking

Serving Size / Yield

4 servings


  • 8 oz pasta, cooked
  • 3 medium eggplants, sliced
  • 1 small carrot, shredded
  • 2 tbs olive oil
  • 2 onions, chopped
  • 2 cloves garlic
  • 1 can diced tomatoes
  • 2 tbs tomato paste
  • 1 tsp salt
  • 1tsp pepper
  • 2 tbs basil
  • 2 tbs thyme
  • 1 tbs oregano
  • 1 C. mozzarella cheese, shredded

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Combine all ingredients, except the eggplant and mozzarella into a large crockpot and let cook down for an hour on low-medium heat.
In a large frying pan, add olive oil and sauté eggplant slices until lightly crispy. Remove the eggplant slices and let rest on a paper towel-covered plate.
To serve, spoon out pasta onto a large plate and top with eggplant and shredded cheese.

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