Steps to Prepare Eggplant Parmesan Paleo Recipe

Eggplant And Zucchini Parmesan In The Slow Cooker

Mix coconut flour, arrowroot, 2 tablespoons parmesan, garlic, and spices in large bowl or on a large plate.

Recipe Summary Eggplant And Zucchini Parmesan In The Slow Cooker

This is a spin-off recipe for a traditional eggplant Parmesan. I improvised by adding zucchini and cooking it in the slow cooker. Tasty!

Ingredients | Eggplant Parmesan Paleo Recipe

2 eggs

1 tablespoon water

2 cups Italian-seasoned bread crumbs

1 large eggplant, sliced into 3/4-inch-thick rounds

1 large zucchini, sliced into 3/4-inch-thick rounds

1 quart canola oil for frying, or as needed

2 (14 ounce) jars spaghetti sauce

1 (8 ounce) package shredded mozzarella cheese

1 (8 ounce) package shredded Parmesan-Romano cheese blend

1 tablespoon grated Parmesan cheese, or to taste

Directions

Info | Eggplant Parmesan Paleo Recipe

prep: 25 mins cook: 6 hrs 10 mins additional: 10 mins total: 6 hrs 45 mins Servings: 6 Yield: 6 servings

TAG : Eggplant And Zucchini Parmesan In The Slow Cooker

World Cuisine Recipes, European, Italian,

Images of Eggplant Parmesan Paleo Recipe

Eggplant Parmesan Paleo Recipe - Spray with olive oil cooking spray and sprinkle with salt.