Hearty Main-Dish Low FODMAP Eggplant Parmesan

Name: Hearty Main-Dish Low FODMAP Eggplant Parmesan
Total time: 270 min
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)

www.fodmapeveryday.com

Turn to our Hearty Main-Dish Low FODMAP Eggplant Parmesan when you want to feed a crowd with this comfort food favorite! Gluten-free & low FODMAP!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Kitchen scale
Oven
Stove
Baking dish
Skillet
Saucepan
Pot
Mixing bowl
Dish
Chef's knife
Cutting board
Grater
Wooden spoon
Measuring cup
Measuring spoon
Spatula
Slotted spoon
Paper towel

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)