How to cook Keto Crockpot Eggplant Parmesan at home

Keto Crockpot Eggplant Parmesan - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Keto Crockpot Eggplant Parmesan! A quick and easy dinner that is ready in under 40 minutes!

You can cook Keto Crockpot Eggplant Parmesan with 17 Ingredients and 5 steps. See the following guide!

1. 1 small onion.
2. 1 whole fresh, Baked Eggplant (1 Whole - Medium).
3. 2 medium, Organic Zucchini, Fresh.
4. 2 tbsp, Tomato Paste - Canned.
5. 24 oz., Crushed organic tomatoes.
6. 1 tsp, Organic Vegetable Base.
7. 1 tbsp, Organic Olive Oil.
8. 1 tsp, Crushed Garlic.
9. 8 oz., Fresh Mozzarella.
10. 8 oz., Ricotta Cheese.
11. 8 oz, Pecorino Romano.
12. 8 oz, Parmesan Cheese.
13. 1 cup filtered water.
14. 1/2 tsp salt.
15. 1/4 tsp freshly ground pepper.
16. 1/4 tsp red pepper flakes (optional).
17. 2 dashes ground nutmeg.

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..