Keto Crockpot Eggplant Parmesan

Name: Keto Crockpot Eggplant Parmesan
Yield: 8 servings
Cuisine: American
Ingredients: 1 small onion; 1 whole fresh, Baked Eggplant (1 Whole - Medium); 2 medium, Organic Zucchini, Fresh; 2 tbsp, Tomato Paste - Canned; 24 oz., Crushed organic tomatoes; 1 tsp, Organic Vegetable Base; 1 tbsp, Organic Olive Oil; 1 tsp, Crushed Garlic; 8 oz., Fresh Mozzarella; 8 oz., Ricotta Cheese; 8 oz, Pecorino Romano; 8 oz, Parmesan Cheese; 1 cup filtered water; 1/2 tsp salt; 1/4 tsp freshly ground pepper; 1/4 tsp red pepper flakes (optional); 2 dashes ground nutmeg

DJ @cook_24066473

Vail, CO

Keto Crockpot Eggplant Parmesan

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Ingredients

8 servings

1small onion
1whole fresh, Baked Eggplant (1 Whole - Medium)
2medium, Organic Zucchini, Fresh
2tbsp, Tomato Paste - Canned
24oz., Crushed organic tomatoes
1tsp, Organic Vegetable Base
1tbsp, Organic Olive Oil
1tsp, Crushed Garlic
8oz., Fresh Mozzarella
8oz., Ricotta Cheese
8oz, Pecorino Romano
8oz, Parmesan Cheese
1 cupfiltered water
1/2 tspsalt
1/4 tspfreshly ground pepper
1/4 tspred pepper flakes (optional)
2 dashesground nutmeg

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Steps

1

Add olive oil and onion to bottom of crock pot and simmer on low until onion is translucent approximately 10 minutes.
2

Add crushed garlic and simmer for another minute
3

Add sliced eggplant and zucchini, stir and simmer for an additional 10-15 minutes.
4

Add the remaining ingredients and let simmer on medium for 6 hours
5

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.