Keto Crockpot Eggplant Parmesan
Keto Crockpot Eggplant Parmesan

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, keto crockpot eggplant parmesan. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Keto Crockpot Eggplant Parmesan is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Keto Crockpot Eggplant Parmesan is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have keto crockpot eggplant parmesan using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Keto Crockpot Eggplant Parmesan:
  1. Get 1 small onion
  2. Get 1 whole fresh, Baked Eggplant (1 Whole - Medium)
  3. Prepare 2 medium, Organic Zucchini, Fresh
  4. Make ready 2 tbsp, Tomato Paste - Canned
  5. Get 24 oz., Crushed organic tomatoes
  6. Take 1 tsp, Organic Vegetable Base
  7. Get 1 tbsp, Organic Olive Oil
  8. Prepare 1 tsp, Crushed Garlic
  9. Get 8 oz., Fresh Mozzarella
  10. Get 8 oz., Ricotta Cheese
  11. Take 8 oz, Pecorino Romano
  12. Make ready 8 oz, Parmesan Cheese
  13. Make ready 1 cup filtered water
  14. Get 1/2 tsp salt
  15. Take 1/4 tsp freshly ground pepper
  16. Get 1/4 tsp red pepper flakes (optional)
  17. Make ready 2 dashes ground nutmeg
Instructions to make Keto Crockpot Eggplant Parmesan:
  1. Add olive oil and onion to bottom of crock pot and simmer on low until onion is translucent approximately 10 minutes.
  2. Add crushed garlic and simmer for another minute
  3. Add sliced eggplant and zucchini, stir and simmer for an additional 10-15 minutes.
  4. Add the remaining ingredients and let simmer on medium for 6 hours
  5. 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.

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