I hope you are all staying safe and feeling emotionally okay during these house-bound days. I have been enjoying the “cooking at home gig” –but have to admit I am running out of fun meal ideas! Feel free to leave a comment with a low FODMAP recipe link or quick recipe to share as I know many of you are in the same boat!
Being married to an Italian, we have been making a fair amount of Italian dinner options.
Last week, we made a low FODMAP chicken, broccoli and ziti option–very easy to prepare if you have a suitable gluten free pasta and garlic infused oil, just limit broccoli florets to about 3/4 cup per serving! I dressed up my pasta with a little extra parmesan cheese and some red pepper flakes.
I also made this Baked Eggplant Parmesan, which was so good! I dipped the prepared eggplant rounds in egg and then in gluten free breadcrumbs that I seasoned up with basil and oregano. (Tip: you could also add a little Parmesan cheese to the breadcrumbs too, about 2 tablespoons)
Then, I infused some delicious flavor into diced tomatoes, adding a little garlic infused oil, more oregano and basil. This tomato sauce was topped evenly on each eggplant round. (Tip: you could sub in a low FODMAP marinara, such as FODY foods brand) Disclaimer: I consult with FODY foods.
Next up, I added some freshly grated Mozzarella. Tip: you can add a little extra Parmesan and a drizzle of garlic infused oil on top of the eggplant rounds too for extra flavor!
- 1 large eggplant, cut in 1/2 inch thick slices, ends trimmed (about 12 slices)
- 2 large eggs
- 1 cup plain gluten free breadcrumbs (I used Aleia's plain gluten free breadcrumbs)
- 1 tablespoon garlic infused oil (I used FODY food brand)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/2 cup diced plain canned tomatoes (drained of juice, without any onion or garlic ingredients)
- 2 tablespoons Parmesan cheese
- 1 cup grated mozzarella cheese
- Layer paper towels onto the bottom of a large rimmed baking sheet.
- Layer eggplant slices on paper towel in single layer and lightly salt them to help release excess moisture. Let sit for about 20-30 minutes. Add a paper towel on top to collect moisture from the tops.
- Preheat oven to 375 degrees F, while assembling the eggplant.
- Transfer eggplant onto a plate.
- Remove paper towels from baking sheet and dry baking sheet with towel.
- Add a light coating of oil to the baking sheet.
- Next, whisk eggs in medium size bowl.
- In another medium size bowl or plate, add bread crumbs, 1/2 teaspoon basil and 1/2 teaspoon oregano; stir to combine.
- Add each eggplant slice (one at a time) into egg to coat on both sides, then add into breadcrumbs to coat both sides. Press eggplant into breadcrumbs to help them stick.
- Place each breaded eggplant slice onto baking sheet in a single layer.
- Place eggplant in the oven for 15 minutes to brown up and cook, turning eggplant slices over at mid-cooking time.
- While eggplant is cooking, add diced tomatoes, garlic infused oil, and 1/2 teaspoon basil and 1/2 teaspoon oregano into small bowl; stir to blend.
- Remove eggplant from oven, and evenly distribute tomato sauce onto top of breaded eggplant.
- Cover tomato sauce with grated Parmesan and mozzarella cheese.
- Return to oven to melt cheese and warm up sauce-about 5 minutes.