Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, keto crockpot eggplant parmesan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. This delicious Keto Eggplant Parmesan is made completely from scratch with a chunky fresh tomato sauce and loaded with melty cheese. Our Low Carb Eggplant Parmesan can be served up as a main or side dish - it goes perfectly with Keto Garlic Butter Chicken! There are some fantastic options on the Keto diet including vegetarian ones like our Keto Eggplant Parmesan.
Keto Crockpot Eggplant Parmesan is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Keto Crockpot Eggplant Parmesan is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Make ready 1 small onion
- Prepare 1 whole fresh, Baked Eggplant (1 Whole - Medium)
- Get 2 medium, Organic Zucchini, Fresh
- Make ready 2 tbsp, Tomato Paste - Canned
- Prepare 24 oz., Crushed organic tomatoes
- Take 1 tsp, Organic Vegetable Base
- Take 1 tbsp, Organic Olive Oil
- Prepare 1 tsp, Crushed Garlic
- Prepare 8 oz., Fresh Mozzarella
- Prepare 8 oz., Ricotta Cheese
- Prepare 8 oz, Pecorino Romano
- Make ready 8 oz, Parmesan Cheese
- Take 1 cup filtered water
- Prepare 1/2 tsp salt
- Take 1/4 tsp freshly ground pepper
- Get 1/4 tsp red pepper flakes (optional)
- Get 2 dashes ground nutmeg
Make a big batch of eggplant Parmesan in your slow cooker and dinner will be waiting when you get home. I just cut my eggplant into slices, sprayed the crockpot with PAM (which I did after every layer of eggplant to make the breadcrumbs stick without using fat) and started layering. Keto Eggplant Parmesan takes the classic Italian dish but lightens it up to be a lower carb version that is packed with just as much flavor and all the saucy, cheesy goodness you expcet in a good eggplant parm. I have always loved eggplant parmesan but as I got older and found out just how many.
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.
Keto Eggplant Parmesan takes the classic Italian dish but lightens it up to be a lower carb version that is packed with just as much flavor and all the saucy, cheesy goodness you expcet in a good eggplant parm. I have always loved eggplant parmesan but as I got older and found out just how many. This keto eggplant parmesan casserole is the perfect comfort food. You'll love the cheese, gluten-free breading, and authentic Italian flavor! How to make keto eggplant parmesan.
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