Aubergine Parmigiana

Name: Aubergine Parmigiana
Ingredients: 450g aubergine, cut lengthways into 5 millimetre slices; 450g red pepper; 800g tinned tomatoes; 200g mozzarella, thinly sliced; 125g of parmesan, grated; 1 small bunch of basil, leaves removed and stacks chopped; 50g sourdough or gluten free breadcrumbs; 2 tablespoons of olive oil, plus extra for frying the aubergine and roasting the peppers; Zest of 1 lemon; 2 teaspoons of capers; 3 anchovies, chopped (optional); Small pinch of dried chilli flakes (optional)

foodmarble.com

This Low FODMAP Aubergine Parmigiana is made with grilled aubergines and perfect for those with sensitive digestion

View full recipe on foodmarble.com

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Ingredients

450g aubergine, cut lengthways into 5 millimetre slices
450g red pepper
800g tinned tomatoes
200g mozzarella, thinly sliced
125g of parmesan, grated
1 small bunch of basil, leaves removed and stacks chopped
50g sourdough or gluten free breadcrumbs
2 tablespoons of olive oil, plus extra for frying the aubergine and roasting the peppers
Zest of 1 lemon
2 teaspoons of capers
3 anchovies, chopped (optional)
Small pinch of dried chilli flakes (optional)