Keto Crockpot Eggplant Parmesan.

Actually this is an easy recipe just in the manner of the other ones. I think the hardest portion is to locate the best ingredients as a result you can enjoy the savory Keto Crockpot Eggplant Parmesan for your lunch with your connections or family. You can cook Keto Crockpot Eggplant Parmesan using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Keto Crockpot Eggplant Parmesan

It's 1 of small onion.
It's 1 of whole fresh, Baked Eggplant (1 Whole - Medium).
You need 2 of medium, Organic Zucchini, Fresh.
You need 2 of tbsp, Tomato Paste - Canned.
It's 24 of oz., Crushed organic tomatoes.
Prepare 1 of tsp, Organic Vegetable Base.
It's 1 of tbsp, Organic Olive Oil.
You need 1 of tsp, Crushed Garlic.
Prepare 8 of oz., Fresh Mozzarella.
Prepare 8 of oz., Ricotta Cheese.
It's 8 of oz, Pecorino Romano.
Prepare 8 of oz, Parmesan Cheese.
It's 1 cup of filtered water.
You need 1/2 tsp of salt.
It's 1/4 tsp of freshly ground pepper.
It's 1/4 tsp of red pepper flakes (optional).
It's 2 dashes of ground nutmeg.

Keto Crockpot Eggplant Parmesan instructions

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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