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Prep Time: 15 minutes |
Cook Time: 1 hour |
Makes 8 servings |
Fody's Low FODMAP Eggplant Parmesan Casserole
Eggplant is a hearty vegetable and thankfully Low FODMAP in generous 75 g serving sizes according to Monash University. We love making it the star of the show in this Low FODMAP vegetarian meal – or using it as a substantial side to go with your favorite main dish. Fody's Tomato Basil Pasta Sauce is ready to go out of the jar, which makes it easy to put together your eggplant parmesan. Gluten-free Panko is fairly easy to find; just make sure it's Low FODMAP as well. Remember while gluten-free and Low FODMAP diets have a lot in common, GF doesn’t equal LOFO!
Fody's Low FODMAP Eggplant Parmesan Casserole Ingredients:
- Fody Garlic-Infused Low FODMAP Olive Oil
- 2 large eggs
- 2 tablespoons water
- 1 cup (123 g) Low FODMAP Panko breadcrumbs
- ¾ cup grated (75 g) Parmesan cheese, divided
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 medium sized or 4 small eggplants (about 2-pounds/910 g total), cut crosswise into ¼-inch (6 mm) slices
- Kosher salt
- Freshly ground black pepper
- 1, 19.4-ounce (550 g) jar Fody Tomato Basil Pasta Sauce
- 8-ounces (225 g) shredded part-skim mozzarella cheese, divided
Directions for Fody's Low FODMAP Eggplant Parmesan Casserole
Preheat to 400°F (200°C). Brush two half-sheet pans generously with Fody Garlic-Infused Low FODMAP Olive Oil. Have a 9-by-13-inch (23 cm x 33 cm) ceramic baking dish at hand, ready to use.
Whisk eggs and water together in a small bowl. Mix Panko breadcrumbs, 1/4 cup (25 g) Parmesan (remember to stick to this serving size of cheese if following the Low FODMAP diet), basil, and oregano in a shallow dish (I like to use a pie plate). Dip eggplant in the egg mixture, then coat with thepa breadcrumb mixture, gently pressing to adhere, then place the eggplant slices in a single layer on the prepared sheet pans. Drizzle generously with more oil, covering as evenly as possible. Season well with salt and pepper.
Bake for about 30 minutes, flipping eggplant over halfway through, until both sides are golden brown.
Cover the bottom of the reserved baking dish with a thin layer of Fody's Tomato Basil Pasta Sauce. Arrange half the eggplant slices over the sauce, then coat with more sauce, half the mozzarella and half the Parmesan. Finish off with the remaining eggplant, sauce, and cheeses.
Bake until the eggplant casserole is bubbly, and the top is golden brown, about 25 minutes. Let cool for 5 minutes and serve.
About the Chef
Dédé Wilson
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
fodmapeveryday.com
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