Recipe: Perfect Keto Crockpot Eggplant Parmesan

Keto Crockpot Eggplant Parmesan. 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.

Keto Crockpot Eggplant Parmesan If you have the time you can cook the eggplant by frying or in your Air Fryer. How do I make keto slow cooker eggplant Parmesan? The most important thing is to make sure you choose a keto marinara sauce. You can cook Keto Crockpot Eggplant Parmesan using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Keto Crockpot Eggplant Parmesan

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

As you can see, I use almond meal in this keto eggplant parmesan recipe. This is a nutritious ingredient that keeps this dish keto and gluten-free. It's best to use a coarse almond meal (product link in the recipe card below) rather than fine almond flour. This crock pot ground beef eggplant casserole is a modification of my hamburger pie with eggplant recipe.

Keto Crockpot Eggplant Parmesan instructions

  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..

I basically just doubled the recipe and slow cooked it in the casserole crock pot instead of the oven. This allowed me to run errands for a few hours and not have to babysit the oven. Turns out, there are a lot of great aubergine recipes out there. I've always loved eggplant so many of the recipes are from my own collection. And, I've got a list of a couple new keto friendly recipes to try.