Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, keto crockpot eggplant parmesan. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Keto Crockpot Eggplant Parmesan is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Keto Crockpot Eggplant Parmesan is something which I’ve loved my entire life.
Place the first layer of the eggplant slices in the slow cooker. Top with half of the cheese mixture. Add another eggplant layer, a cheese layer, and finally the last eggplant layer. The eggplants most commonly used for Crockpot Eggplant Parmesan are the large deep purple globe eggplants.
To begin with this recipe, we have to first 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
- Get 1 whole fresh, Baked Eggplant (1 Whole - Medium)
- Prepare 2 medium, Organic Zucchini, Fresh
- Get 2 tbsp, Tomato Paste - Canned
- Take 24 oz., Crushed organic tomatoes
- Prepare 1 tsp, Organic Vegetable Base
- Take 1 tbsp, Organic Olive Oil
- Prepare 1 tsp, Crushed Garlic
- Make ready 8 oz., Fresh Mozzarella
- Make ready 8 oz., Ricotta Cheese
- Make ready 8 oz, Pecorino Romano
- Get 8 oz, Parmesan Cheese
- Make ready 1 cup filtered water
- Make ready 1/2 tsp salt
- Take 1/4 tsp freshly ground pepper
- Prepare 1/4 tsp red pepper flakes (optional)
- Take 2 dashes ground nutmeg
Our Keto Eggplant Parmesan recipe is a low carb version of a classic Italian favorite that so many people love. The tender eggplant slices are coated in a crispy almond flour coating, smothered in marinara sauce, and topped with gooey cheese then baked to perfection. Keto Eggplant Parmesan is made with a coating of almond flour. This flavorful dish is baked in your oven.
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 is made with a coating of almond flour. This flavorful dish is baked in your oven. If you like eggplant, I am certain that you will consider this recipe a delicacy. Eggplant Parmesan makes a great snack or side dish. If you follow a vegetarian keto diet, you can make it into a complete meal and serve with low-carb vegetables and other ketogenic sides like cauli-mash.
So that’s going to wrap it up for this exceptional food keto crockpot eggplant parmesan recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
