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Ingredients requirements Keto Crockpot Eggplant Parmesan:
- Give 1 of small onion
- Provide 1 - whole fresh, Baked Eggplant (1 Whole - Medium)
- Get 2 for medium, Organic Zucchini, Fresh
- Need 2 - tbsp, Tomato Paste - Canned
- Need 24 for oz., Crushed organic tomatoes
- Take 1 for tsp, Organic Vegetable Base
- You need 1 - tbsp, Organic Olive Oil
- Prepare 1 - tsp, Crushed Garlic
- Prepare 8 oz., Fresh Mozzarella
- Take 8 for oz., Ricotta Cheese
- Get 8 of oz, Pecorino Romano
- Provide 8 - oz, Parmesan Cheese
- Require 1 cup of filtered water
- Need 1/2 tsp - salt
- Prepare 1/4 tsp for freshly ground pepper
- Get 1/4 tsp - red pepper flakes (optional)
- Make ready 2 dashes for ground nutmeg
Keto Crockpot Eggplant Parmesan process:
- 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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