LOW FODMAP EGGPLANT PARMESAN ROUNDS

Craving comfort food without the bellyache? This Low FODMAP Eggplant Parmesan brings all the cheesy, saucy goodness—just with gut-friendly ingredients.

Prep Time 20

Cook Time 18

Total Time 38

Servings Servings

Ingredients

1 large Eggplant washed and sliced into 1/4-inch thick rounds
1 large Egg beaten
1 cup Gluten Free Breadcrumbs*
½ cup Lactose-Free Cheese
3 tbsp Fresh Parsley chopped
1 tbsp Dried Basil
1 tbsp Dried Oregano
1 tsp Chili Flakes
1 tbsp Parmesan Cheese grated
2 cups Low FODMAP Marinara Sauce* store-bought or homemade
Salt and Pepper to taste

Instructions

Lay the eggplant rounds on a paper towel lined baking sheet in a single layer. Liberally sprinkle salt over them and let sit, at room temperature, for about an hour* (this allows the eggplants to release some of its moisture)
Using a clean kitchen towel or paper towel, wipe the salt off the eggplant rounds and firmly press each piece down to release any excess water. Dry off each side and transfer to a plate.
Preheat oven to 450°F and line a baking sheet with parchment paper.
Set up an "assembly line" for the process! The first plate will have your eggplant slices. The next bowl will be your beaten egg. And finally, the third bowl will be a mixture of the breadcrumbs, spices, and parsley.
Dip one slice of eggplant at a time into the egg mixture, allowing the excess to drip off. Then dip into the breadcrumb bowl, pressing firmly to coat each side. Line 'em in a single layer on the parchment lined baking sheet. Repeat this process until no more eggplant slices remain.
Bake for 15 minutes, flipping halfway through.
In the meantime, heat the marinara sauce in a shallow pot over medium heat.
Remove the baking sheet from the oven and spoon the warm marinara sauce evenly over each round. Top with shredded cheese and some parmesan, if desired. Return to the oven for additional 3 minutes or until cheese is melted and bubbly.
To Serve: Spoon some extra sauce on the bottom of a bowl or plate. Stack a few slices of eggplant over top and sprinkle with extra fresh parsley, parmesan cheese, salt, and pepper. Enjoy!

Notes

I used panko gluten free breadcrumbs.

I used marbled mozzarella and cheddar lactose-free cheese.

I used FODY foods marinara sauce - make your own or check the labels at the grocery store to ensure low FODMAP. For a non-vegetarian option, try using my low FODMAP all-purpose meat sauce.

Prep time does not include the time it takes for eggplant to rest on the counter (Step 1).

Nutrition