Recipe of Slow Cooker Eggplant Parmesan Speedy

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Every person knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper workout regularly. The worst part is that, at the end of the day, we don't always have the time or energy required for a healthy lifestyle. When our work day is done, most people do not prefer to go to the gym. People crave salty and sweet, not veggies (unless they are vegetarians). You should be glad to learn that getting healthy doesn't always have to be super hard work. With practice you can get all of the nutritional requirements and the physical exercise that you need. Here are some very simple ways to get healthy.

Go up the stairs. Rather than using an elevator, climb up the stairs to the floor you live or work on. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if you do live or work on one of the upper floors, you can still get off of the elevator early and climb up the stairs the rest of the way. Most people will choose to be sluggish and take an elevator instead of getting exercise on the stairs. That just one flight of stairs—when taken a few times a day—can be just the added boost that your system needs.

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We hope you got benefit from reading it, now let's go back to slow cooker eggplant parmesan recipe. To make slow cooker eggplant parmesan you only need 11 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Slow Cooker Eggplant Parmesan:

1. Provide 2 of Medium to Large Eggplants.
2. Get 5 of Large Eggs.
3. Get 1/2 cup of Milk.
4. Get 3 cups of Breadcrumbs.
5. Provide 1 cup of Parmesan Cheese.
6. Get 2 tsp of Ground Black Pepper.
7. Take 2 tsp of Ground Oregano.
8. Get 1 tsp of Ground Parsley.
9. Prepare 1 tsp of Ground Basil.
10. Provide 1 (29 oz) of jar of No/Low Sodium Tomato Sauce.
11. Get 1 1/2 cups of Mozzarella Cheese.

Instructions to make Slow Cooker Eggplant Parmesan:

1. Peel eggplant and slice as thin as possible. Rinse the slices of Eggplant in a colander, then let sit for about 30 minutes. Rinse again and pat dry..
2. Put a slow cooker liner in your slow cooker. This will help the clean-up immensely. You will thank me later..
3. Pour a cup of the tomato sauce on the bottom of the slow cooker..
4. Whisk the eggs and milk together in a bowl. Place a few of the slices of eggplant into the eggs. In another bowl, mix together the breadcrumbs, Parmesan cheese, and the seasonings together..
5. Take the slices of eggplant in the egg mixture and then dip into the breadcrumb mixture. After you take the slices out of breadcrumbs, put on top of the sauce. Put about a third of the slices on the bottom of the slow cooker..
6. Put a cup of tomato sauce on top of the eggplant and about a handful of the cheese. Repeat this process until you use up all of the eggplant and sauce, then top it off with the remaining cheese..
7. Cook on low for 6 hours, then check to see how well it is cooked. Add another hour or two if it is not done to how you like it. For me, I did it for 7 hours total and it was the way I like it..
8. Serve with pasta of your choice or on a hero/sub roll..
9. Enjoy!.

South Carolina food writer Anne Wolfe Postic shared this amazing way to prepare eggplant parm that's easier than ever. Back in the nineties, when I was in college, my mom came up to Montréal for a visit. (How a girl from South Carolina ended up at Mcgill. In slow cooker, place layer by layer, a quarter of eggplant a quarter of crumb a quarter of pasta sauce and a quarter of shredded mozzarella cheese. This eggplant Parmesan is layered and baked in the slow cooker. The eggplant is first coated with crumbs and sautéed.

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