How to Prepare Favorite Keto Crockpot Eggplant Parmesan

Keto Crockpot Eggplant Parmesan Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Keto Crockpot Eggplant Parmesan” recipe we have found until now. This is gonna really delicious.

Ingredients of Keto Crockpot Eggplant Parmesan

1. Make ready 1 of small onion.
2. You need 1 of whole fresh, Baked Eggplant (1 Whole - Medium).
3. Take 2 of medium, Organic Zucchini, Fresh.
4. Make ready 2 of tbsp, Tomato Paste - Canned.
5. Take 24 of oz., Crushed organic tomatoes.
6. You need 1 of tsp, Organic Vegetable Base.
7. It’s 1 of tbsp, Organic Olive Oil.
8. You need 1 of tsp, Crushed Garlic.
9. It’s 8 of oz., Fresh Mozzarella.
10. You need 8 of oz., Ricotta Cheese.
11. You need 8 of oz, Pecorino Romano.
12. It’s 8 of oz, Parmesan Cheese.
13. Make ready 1 cup of filtered water.
14. It’s 1/2 tsp of salt.
15. Make ready 1/4 tsp of freshly ground pepper.
16. Take 1/4 tsp of red pepper flakes (optional).
17. It’s 2 dashes of ground nutmeg.

Keto Crockpot Eggplant Parmesan instructions

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..