Parm Crusted Roasted Eggplant with Pepper Salsa (low FODMAP)

The sun is shining and I am excited to get outside!  It is very clear that the weather is taking a turn and the fall cool weather is in the air.  I love fall….but the winter that follows….not so much.

This week I felt like roasting up some eggplant.  We didn’t have any eggplant in my farm share–but of course, I could get hold of one at the farm stand.  So, I did!

I brushed some eggplant slices with olive oil, dusted with some grated parmesan cheese and roasted for about 20 minutes until fork tender.  Then I topped with a thin slice of Swiss cheese; YES, I double dipped on the cheese in this recipe!

Then I topped the eggplant with this gorgeous salsa!salsa

This salsa could be enjoyed on chicken or fish too!

How easy is this dish…Eggplant with salsa katescarlata

This is what we had for dinner.  Russ was looking around in the oven for some meat.  You know how guys are….love their protein, right?  But this made a nice meatless dinner.  At least… I thought so!

The next night we had a big serving of meatloaf (made amazing….by my husband!)  Hmmmmm….I think I have a new strategy….make a meatless dinner and your husband will volunteer to make dinner the next night!  HA!

I hope you enjoy this dish…it’s really yummy!

Parm Crusted Roasted Eggplant with Pepper Salsa

Ingredients

  • 1 medium eggplant, cut in about 1/2 inch slices
  • 1 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • 4-5 thinly sliced Swiss cheese ( I purchased at deli counter), cut in half to fit eggplant slice
  • Salsa:
  • 1 small yellow bell pepper, diced and deseeded
  • 1 large farm fresh tomato, diced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees fahrenheit
  2. Place slices of eggplant on large cookie sheet and brush with olive oil and sprinkle with parmesan cheese.
  3. Place in oven and cook for about 20 minutes until fork tender.
  4. Top each eggplant with slice of Swiss cheese and return to oven for about a minute to melt cheese.
  5. Remove from oven and place eggplant on plate to serve.
  6. Mix salsa ingredients together.
  7. Top with salsa as desired.
http://blog.katescarlata.com/2013/09/07/parm-crusted-roasted-eggplant-with-pepper-salsa-low-fodmap/