Description
A delicious and satisfying low FODMAP dinner meal to add to your weekly meal rotation!
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
* Salting the eggplant helps remove the excess water.
Keywords: low FODMAP dinner, low FODMAP dinner recipes, eggplant fodmap