Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, keto crockpot eggplant parmesan. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Keto Crockpot Eggplant Parmesan is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Keto Crockpot Eggplant Parmesan is something which I have loved my entire life.
Add crushed garlic and simmer for another minute. Can I fry the eggplant and finish in the slow cooker? If you have the time you can cook the eggplant by frying or in your Air Fryer.
To get started with this particular recipe, we have to prepare a few ingredients. You can have keto crockpot eggplant parmesan using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Keto Crockpot Eggplant Parmesan:
- Prepare 1 small onion
- Make ready 1 whole fresh, Baked Eggplant (1 Whole - Medium)
- Take 2 medium, Organic Zucchini, Fresh
- Make ready 2 tbsp, Tomato Paste - Canned
- Get 24 oz., Crushed organic tomatoes
- Prepare 1 tsp, Organic Vegetable Base
- Get 1 tbsp, Organic Olive Oil
- Make ready 1 tsp, Crushed Garlic
- Make ready 8 oz., Fresh Mozzarella
- Get 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
- Get 1/4 tsp freshly ground pepper
- Make ready 1/4 tsp red pepper flakes (optional)
- Make ready 2 dashes ground nutmeg
Add crushed garlic and simmer for another minute. 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. Follow the instructions except layer the eggplant lasagna ingredients in the slow cooker.
Instructions 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.
Grease the inside of the crock pot. Place a layer of half of the eggplant slices, sprinkle with half of the breadcrumbs, half of the parmesan, half of the marinara sauce, and half of the mozzarella. Eggplant (Brinjal) Parmesan is a delicious recipe created by Devialini, one of my readers. I tweaked the recipe a little by adding some cream to the beaten egg and dried Italian herbs to the Parmesan coating. Eggplant Parmesan makes a great snack or side dish.
So that’s going to wrap it up for this special food keto crockpot eggplant parmesan recipe. Thanks so much for reading. I’m sure that you will make this at home. There is 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!
