Recipe of Jamie Oliver Keto Crockpot Eggplant Parmesan

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, keto crockpot eggplant parmesan. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Keto Crockpot Eggplant Parmesan is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Keto Crockpot Eggplant Parmesan is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:

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

Instructions to make Keto Crockpot Eggplant Parmesan:

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.

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