Recipe of Favorite Keto Crockpot Eggplant Parmesan

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, keto crockpot eggplant parmesan. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Keto Crockpot Eggplant Parmesan is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Keto Crockpot Eggplant Parmesan is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Prepare 1 small onion
2. Prepare 1 whole fresh, Baked Eggplant (1 Whole - Medium)
3. Get 2 medium, Organic Zucchini, Fresh
4. Get 2 tbsp, Tomato Paste - Canned
5. Get 24 oz., Crushed organic tomatoes
6. Take 1 tsp, Organic Vegetable Base
7. Prepare 1 tbsp, Organic Olive Oil
8. Get 1 tsp, Crushed Garlic
9. Make ready 8 oz., Fresh Mozzarella
10. Take 8 oz., Ricotta Cheese
11. Take 8 oz, Pecorino Romano
12. Take 8 oz, Parmesan Cheese
13. Take 1 cup filtered water
14. Get 1/2 tsp salt
15. Prepare 1/4 tsp freshly ground pepper
16. Get 1/4 tsp red pepper flakes (optional)
17. Take 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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