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Rotisserie Chicken Eggplant Parmesan low FODMAP dinner

Rotisserie Chicken Eggplant Parmesan

  • Author: Fit Fab FODMAP
  • 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)


  1. Preheat the oven to 425 degrees.
  2. Slice the eggplant into 1/2″ inch rounds and sprinkle with salt for 20 minutes.*
  3. 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.
  4. Take the eggplant slices and coat both sides in the egg wash followed by a coating of the eggplant mixture.
  5. 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.
  6. Serve hot.


* Salting the eggplant helps remove the excess water.

Keywords: low FODMAP dinner, low FODMAP dinner recipes, eggplant fodmap

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