The world is turning upside down and there is only so many deep breathing techniques that one can do. I stopped scrolling the internet and watching the news because it has become so triggering for me. Sometimes I feel badly closing my eyes to what is going on in the world but at the same time I have to protect my mental health and wellbeing. Does anyone else resonate with these feelings? #Namaste These stressful times call for a comfort meal that is not only yummy BUT a perfect low FODMAP dinner option. I try to listen to my cravings and lately I have been wanting eggplant parmesan. I knew could make a low FODMAP dinner version that wouldn’t give me a stomachache. You can thank me later because this will be one recipe you make on repeat. My little guy kept calling it “pizza, pizza” – whatever works right?!
The biggest lesson this pandemic has taught me is how important or mental and physical health is. It’s kind of the same idea as when you fly on a plane: “put your oxygen mask on first before you help someone else.” For me, it’s exercise and move my body in a way that helps literally work out my anxiety. I also have found cooking and baking (insert all of these recipes here) to be extremely therapeutic as well.
Looking for some other comfort dishes? Check out a few of my favorites: air fryer cod, pumpkin turkey chili & lasagna. I would love to hear from you – what are some of your favorite low FODMAP dinner meals? What should I make next?Print
Rotisserie Chicken Eggplant Parmesan
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: dinner
A delicious and satisfying low FODMAP dinner meal to add to your weekly meal rotation!
- 1 medium eggplant
- 1 cup gluten-free bread crumbs (make sure garlic & onion free)
- 1 cup quinoa flakes
- 1/4 cup nutritional yeast
- 1 tbsp dried parsley
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 large eggs
- 1 cup FODMAP safe tomato sauce (I like Rao’s sensitive formula)
- 1/2 cup dairy free shredded mozzarella cheese
- 1 cup shredded rotisserie chicken
- freshly chopped basil (optional)
- Preheat the oven to 425 degrees.
- Slice the eggplant into 1/2″ inch rounds and sprinkle with salt for 20 minutes.*
- Set up the dredging station: in a medium size bowl, whisk 2 eggs and set aside. In another bowl, add the bread crumbs, quinoa flakes, nutritional yeast, parsley, salt & pepper.
- Take the eggplant slices and coat both sides in the egg wash followed by a coating of the eggplant mixture.
- Place on a parchment lined baking sheet and bake for 10 minutes. Flip over and bake for 7 more minutes. Top with tomato sauce, cheese and rotisserie chicken. Cook for an additional 4-5 minutes until cheese has melted.
- Serve hot.
* Salting the eggplant helps remove the excess water.
Keywords: low FODMAP dinner, low FODMAP dinner recipes, eggplant fodmap