This recipe differs from traditional aubergine parmigiana as I have included red peppers to reduce the FODMAP content (75g aubergine is low FODMAP). We have also added this delicious aubergine parmigiana recipe to the FoodMarble app database to make it super easy for you to log!
450g aubergine, cut lengthways into 5 millimetre slices
450g red pepper
800g tinned tomatoes
200g mozzarella, thinly sliced
125g of parmesan, grated
1 small bunch of basil, leaves removed and stacks chopped
50g sourdough or gluten free breadcrumbs
2 tablespoons of olive oil, plus extra for frying the aubergine and roasting the peppers
Zest of 1 lemon
2 teaspoons of capers
3 anchovies, chopped (optional)
Small pinch of dried chilli flakes (optional)
MSc, Clinical Development Associate
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