2 medium eggplant

400g can chopped tomatoes

2 x 125g balls buffalo mozzarella

30g grated parmesan (or vegetarian alternative)

Serves - 4


Heat oven to 200C/180C fan/gas 6. Put the eggplant on a baking tray and make a slit down the centre of each. Drizzle with 2 tbsp olive oil and season.

Bake for 50-55 mins or until the flesh is soft. Heat the grill. Tip the tomatoes into a bowl and season well.

Fill the eggplant with layers of tomatoes and mozzarella, and finish with the Parmesan. Put under the grill for 5-7 mins until the cheese is golden.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Eggplant Parmigiana