Hi, I’m Elise. Today, I’m gonna show you how to make keto crockpot eggplant parmesan recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Keto Crockpot Eggplant Parmesan Recipe
Keto Crockpot Eggplant Parmesan is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Keto Crockpot Eggplant Parmesan is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook keto crockpot eggplant parmesan using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Keto Crockpot Eggplant Parmesan:
- Take 1 small onion
- Prepare 1 whole fresh, Baked Eggplant (1 Whole - Medium)
- Make ready 2 medium, Organic Zucchini, Fresh
- Prepare 2 tbsp, Tomato Paste - Canned
- Take 24 oz., Crushed organic tomatoes
- Make ready 1 tsp, Organic Vegetable Base
- Get 1 tbsp, Organic Olive Oil
- Take 1 tsp, Crushed Garlic
- Get 8 oz., Fresh Mozzarella
- Take 8 oz., Ricotta Cheese
- Make ready 8 oz, Pecorino Romano
- Make ready 8 oz, Parmesan Cheese
- Prepare 1 cup filtered water
- Get 1/2 tsp salt
- Prepare 1/4 tsp freshly ground pepper
- Make ready 1/4 tsp red pepper flakes (optional)
- Make ready 2 dashes ground nutmeg
Instructions to make Keto Crockpot Eggplant Parmesan:
- 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.
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