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Serving Idea: low FODMAP Eggplant Parmigiana

(melanzane alla parmigiana)

Serves 4-6

Ingredients

1 jar of SOME Foods Classic Tomato Sauce
1.2 kg eggplant (about 3 medium eggplants)
1 tablespoon salt
1/3 cup cornflour (make sure it's 100% corn)
2/3 cup olive oil
250g parmesan or pecorino cheese, grated

Photo of low FODMAP Eggplant Parmigiana

Method 

Cut the eggplant widthwise into 1.5cm thick slices. In a bowl, toss with the salt and leave to stand for 30 minutes. Wipe the moisture and salt from the slices using a paper towel.

Preheat the oven to 200°C.

Divide the eggplant into 4 lots. Toss the pieces from the first lot in the cornflour and shake or brush off (with your fingers) any excess flour. Heat 2 tablespoons of oil in a frying pan over medium heat and cook eggplant for 3 minutes each side or until golden. Drain on paper towel. Repeat with remaining eggplant, cornflour and oil.

Grease a deep 24cm round baking dish with a little olive oil, then place one-third of the eggplant in the bottom. Top with one-third of a jar of SOME Foods Classic Tomato Sauce, and one third of the cheese. Repeat for another two layers.

Bake for 45 minutes or until golden and bubbly. Serve with a salad of mixed lettuce leaves and tomato.

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