Hearty Main-Dish Low FODMAP Eggplant Parmesan - FODMAP Everyday

Ingredients

• ¼ cup (60 ml) Low-FODMAP Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
• ½ cup (36 g) finely chopped leeks, (green parts only)
• ½ cup (32 g) finely chopped scallions, (green parts only)
• 3 oil-packed anchovy fillets; (optional)
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ¼ cup (60 ml) dry white wine
• 1 tablespoon tomato paste
• 2, 28- ounce (794 g) cans crushed tomatoes
• 1 ½ cups (360 ml) water
• ¼ cup (3 g) torn basil leaves
• Kosher salt
• Freshly ground black pepper
• 3 ½- pounds (1.6 kg) globe or Italian eggplants, ((about 4 medium, sliced crosswise into ½ inch/12 mm thick discs)
• 3 cups (369 g) low FODMAP panko breadcrumbs, (such as Ian’s)
• 1½ teaspoons dried oregano
• 1 teaspoon freshly ground black pepper
• 1½ cups (150 g) finely grated Parmesan, (divided)
• 1 cup (145 g) low FODMAP gluten-free all-purpose flour
• 6 large eggs, (beaten to blend)
• 1 ¼ cups (300 ml) olive oil
• 10- ounces (280 g) low-moisture mozzarella (shredded)
• ¼ cup (6 g) finely chopped fresh basil
• ¼ cup (8 g) finely chopped fresh flat-leaf parsley
• 8- ounces (225 g) fresh mozzarella, (thinly sliced)