Keto Crockpot Eggplant Parmesan
This Keto Crockpot Eggplant Parmesan is a delicious, low-carb alternative to the traditional Eggplant Parmesan, made effortlessly in the slow cooker. With tender, seasoned eggplant layered with marinara sauce, mozzarella, and Parmesan cheese, this dish is rich, cheesy, and satisfying without all the carbs. Perfect for those on a keto diet or anyone looking for a healthier Italian-inspired meal, this recipe combines convenience with flavor.
Equipment
- Slow Cooker (Crockpot) – 1
- Shallow bowls for egg wash and breading – 2
- Knife and Cutting Board – 1
- Measuring cups and spoons (1 set)
- Oven-safe dish (optional for broiling) – 1
Ingredients
- 2 medium eggplants sliced into ½-inch rounds
- 1 teaspoon salt for sweating the eggplant
- 1 cup almond flour
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs beaten
- 2 cups sugar-free marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil optional
Instructions
Step 1: Prepare the Eggplant
- Slice the eggplants into ½-inch rounds.
- Sprinkle salt on both sides of the slices and let them sit for 30 minutes to remove excess moisture.
- Pat dry with a paper towel.
Step 2: Coat the Eggplant
- In one shallow bowl, beat the eggs.
- In another shallow bowl, combine almond flour, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dip each eggplant slice in the egg wash, then coat with the almond flour mixture.
Step 3: Assemble in the Crockpot
- Spread a thin layer of marinara sauce at the bottom of the crockpot.
- Layer the breaded eggplant slices in the crockpot.
- Top with marinara sauce, mozzarella cheese, and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with a final topping of cheese.
Step 4: Slow Cook
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the eggplant is fork-tender.
- For a crispier texture, remove the lid during the last 30 minutes of cooking.
Notes
- Sweating the Eggplant: Make sure to salt the eggplant and let it sit for 30 minutes to remove excess moisture. This helps prevent a soggy dish.
- Marinara Sauce: Use a sugar-free marinara sauce to keep the recipe keto-friendly.
- Cheese Options: While mozzarella and Parmesan are traditional, you can experiment with other cheeses like provolone or gouda for a different flavor profile.
- Freezing: This dish freezes well. Store portions in airtight containers and freeze for up to 3 months.