Recipe of Perfect Keto Crockpot Eggplant Parmesan

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

1. Prepare 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. It’s 24 of oz., Crushed organic tomatoes.
6. It’s 1 of tsp, Organic Vegetable Base.
7. Make ready 1 of tbsp, Organic Olive Oil.
8. Take 1 of tsp, Crushed Garlic.
9. It’s 8 of oz., Fresh Mozzarella.
10. Make ready 8 of oz., Ricotta Cheese.
11. Make ready 8 of oz, Pecorino Romano.
12. It’s 8 of oz, Parmesan Cheese.
13. Take 1 cup of filtered water.
14. Make ready 1/2 tsp of salt.
15. Take 1/4 tsp of freshly ground pepper.
16. Take 1/4 tsp of red pepper flakes (optional).
17. Make ready 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..