Comments on: Baked low FODMAP Eggplant Parmesan https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/ Kate Scarlata RD Sun, 26 Apr 2020 17:22:25 +0000 hourly 1 By: Emily https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/#comment-1604983 Sun, 26 Apr 2020 17:22:25 +0000 https://blog.katescarlata.com/?p=13199#comment-1604983 I made up a meal during Lent based off a Giada Laurentis recipe. It was a tomato sauce with olive oil packed tuna. Sauce had kalamata olives capers and I served it over brown rice pasta. I prefer brown rice pasta as there are more nutrients and I can have a larger serving than regular gf pasta which seems to bother me in larger than one cup servings. This is the original recipe that you can modify. https://www.google.com/amp/s/www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-tuna-and-tomato-sauce-recipe-2040222.amp

Enjoy!

]]> By: katescarlata https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/#comment-1604954 Wed, 22 Apr 2020 14:58:02 +0000 https://blog.katescarlata.com/?p=13199#comment-1604954 In reply to Lorraine.

Oh….I am definitely trying this! Thank you for sharing, Lorraine!

]]> By: katescarlata https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/#comment-1604953 Wed, 22 Apr 2020 14:56:57 +0000 https://blog.katescarlata.com/?p=13199#comment-1604953 In reply to Wendy.

It’s worth a try–but I might try half breadcrumbs and half polenta, for starters.

]]> By: Wendy https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/#comment-1604949 Wed, 22 Apr 2020 07:30:41 +0000 https://blog.katescarlata.com/?p=13199#comment-1604949 Hi Kate,

Could polenta be substituted for the bread crumbs? It is so good as a coating on fish.

]]> By: Lorraine https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/#comment-1604944 Tue, 21 Apr 2020 19:59:13 +0000 https://blog.katescarlata.com/?p=13199#comment-1604944 Hi Kate!

I’ve been cooking low fodmap recipes like crazy lately. I made up this recipe for carrots the other day (inspiration from a different recipe) – my husband raves about it!

Glazed Carrots in Sesame Maple Sauce

Sauce:
2 tablespoons white vinegar or rice wine vinegar
2 tablespoons pure maple syrup
2 tablespoons toasted sesame oil
Chopped green onions (tops) to sight
1 tbsp fresh ginger
salt/pepper to taste

Glaze:
Cornstarch & water

Place carrots in a skillet with a small amount of water. Cover with lid. Cook on medium high to high heat, steaming carrots until they are tender. Add more water if needed during this time.
Once carrots are soft turn heat down to medium and boil off the remainder of the water. Be careful not to let them burn! Add sauce and return to low boil. Add cornstarch/water mix to create glaze. Remove from heat immediately.

Hope you enjoy. I have several other good ones if you are looking for more.

]]> By: katescarlata https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/#comment-1604942 Tue, 21 Apr 2020 19:06:04 +0000 https://blog.katescarlata.com/?p=13199#comment-1604942 In reply to Julie.

Thanks for sharing! Great minds–think alike! Crockpot recipes are always a great add to the menu rotation!

]]> By: katescarlata https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/#comment-1604941 Tue, 21 Apr 2020 19:05:32 +0000 https://blog.katescarlata.com/?p=13199#comment-1604941 In reply to Mary Ann Shaklan.

Oh…that sounds delicious! Glad you found the FODY sauces and Rao sensitive formula too–so good!

]]> By: Mary Ann Shaklan https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/#comment-1604938 Tue, 21 Apr 2020 15:19:47 +0000 https://blog.katescarlata.com/?p=13199#comment-1604938 Kate….enjoy your site and recipes so much. I bought some beautiful curly kale at my local farmer’s market but didn’t have all the right ingredients to make your kale chips. I decided to try a variation and sprinkled with Parmesan and sesame seeds which I already had. Loved it.

PS. Also enjoy the Fody tomato sauces and Rao’s Sensitive Formula that you recommended.

]]> By: Julie https://blog.katescarlata.com/2020/04/21/baked-low-fodmap-eggplant-parmesan/#comment-1604937 Tue, 21 Apr 2020 15:09:38 +0000 https://blog.katescarlata.com/?p=13199#comment-1604937 So funny! Just yesterday, I made eggplant parmesan in the crockpot and used GF bread crumbs & 1.5 bottles of Fody’s tomato-basil pasta sauce. See https://www.myrecipes.com/recipe/slow-cooker-eggplant-parmesan.

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