Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, Keto Crockpot Eggplant Parmesan. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Keto Crockpot Eggplant Parmesan Recipe.
You can cook Keto Crockpot Eggplant Parmesan using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Keto Crockpot Eggplant Parmesan
- Prepare 1 of small onion.
- You need 1 of whole fresh, Baked Eggplant (1 Whole - Medium).
- Take 2 of medium, Organic Zucchini, Fresh.
- Make ready 2 of tbsp, Tomato Paste - Canned.
- It’s 24 of oz., Crushed organic tomatoes.
- It’s 1 of tsp, Organic Vegetable Base.
- Make ready 1 of tbsp, Organic Olive Oil.
- Take 1 of tsp, Crushed Garlic.
- It’s 8 of oz., Fresh Mozzarella.
- Make ready 8 of oz., Ricotta Cheese.
- Make ready 8 of oz, Pecorino Romano.
- It’s 8 of oz, Parmesan Cheese.
- Take 1 cup of filtered water.
- Make ready 1/2 tsp of salt.
- Take 1/4 tsp of freshly ground pepper.
- Take 1/4 tsp of red pepper flakes (optional).
- Make ready 2 dashes of ground nutmeg.
Keto Crockpot Eggplant Parmesan instructions
- Add olive oil and onion to bottom of crock pot and simmer on low until onion is translucent approximately 10 minutes..
- Add crushed garlic and simmer for another minute.
- Add sliced eggplant and zucchini, stir and simmer for an additional 10-15 minutes..
- Add the remaining ingredients and let simmer on medium for 6 hours.
- Add a large serving spoon to a heat resistant bowl, sprinkle some parmesan and grated mozzarella cheese on top and broil for about 5 minutes..