Low FODMAP Recipe - Melanzane parmigiana

Method

Heat the oil in a large frying pan (or wide saucepan), add the thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.

Meanwhile, heat a griddle (or frying) pan. Brush the eggplant/aubergine slices on both sides with olive oil, then griddle in batches.

You want each slice softened and slightly charred, so don’t have the heat too high or the eggplant/aubergine will char before softening. Remove to a plate as you go.

In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the gluten free breadcrumbs and pine nuts, and set aside.

Top the sauce with a layer or two of eggplant/aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves.

Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.

Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and gluten free ciabatta.

Recipe from Good Food magazine



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Ingredients

2 tbsp olive oil, plus extra for brushing

1 tbsp garlic infused oil

3 thyme sprigs

8 large sage leaves, finely chopped

4 x 400g cans chopped tomatoes

3 tbsp red wine vinegar

3 tbsp golden caster or granulated sugar

6 large eggplant/aubergines, sliced lengthways as thinly as you can

100g vegetarian-style parmesan, finely grated

85g gluten free white breadcrumbs

50g pine nuts

2 x 125g balls vegetarian-style mozzarella, torn into small chunks

handful basil leaves