Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, keto crockpot eggplant parmesan. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Keto Crockpot Eggplant Parmesan is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Keto Crockpot Eggplant Parmesan is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook keto crockpot eggplant parmesan using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Keto Crockpot Eggplant Parmesan:
- Get 1 small onion
- Prepare 1 whole fresh, Baked Eggplant (1 Whole - Medium)
- Take 2 medium, Organic Zucchini, Fresh
- Take 2 tbsp, Tomato Paste - Canned
- Get 24 oz., Crushed organic tomatoes
- Get 1 tsp, Organic Vegetable Base
- Prepare 1 tbsp, Organic Olive Oil
- Make ready 1 tsp, Crushed Garlic
- Get 8 oz., Fresh Mozzarella
- Prepare 8 oz., Ricotta Cheese
- Make ready 8 oz, Pecorino Romano
- Get 8 oz, Parmesan Cheese
- Prepare 1 cup filtered water
- Take 1/2 tsp salt
- Make ready 1/4 tsp freshly ground pepper
- Get 1/4 tsp red pepper flakes (optional)
- Prepare 2 dashes ground nutmeg
Steps 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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