This recipe differs from traditional aubergine parmigiana as I have included red peppers to reduce the FODMAP content (75 grams of aubergine is low FODMAP). We have also added this recipe to the FoodMarble app database to make it super easy for you to log!

Serves: 6

Difficulty: Easy

Preparation and cooking time: 2 hours


450 grams aubergine, cut lengthways into 5 millimetre slices

450 grams red pepper

800 grams tinned tomatoes

200 grams mozzarella, thinly sliced

125 grams of parmesan, grated

1 small bunch of basil, leaves removed and stacks chopped

50 grams 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)


Preheat the oven to 180C

For the peppers

Coat the red peppers in olive oil and roast on a baking tray in a preheated oven for 30-40 minutes or until just soft. Remove from the oven and immediately cover in cling film (this makes them easier to peel). Once cooled, deseed and peel the peppers.

For the Sauce

Heat the olive oil in a saucepan over a medium heat. Add the chopped basil stalks, anchovies and chilli flakes. Fry for about a minute and then add the chopped tomatoes. Season with salt and simmer over a medium low heat for about 45 minutes until rich and thickened.

For the Aubergine

Heat a frying pan over a medium high heat and fry the aubergine in batches in olive oil until slightly golden. This will only take 2-3 minutes for each side. If you would like to reduce the amount of oil in the recipe you can blanch half the aubergine slices in boiling salted water. When cooked put the aubergine on kitchen paper to drain.

For the breadcrumbs

Mix the breadcrumbs with the lemon zest, a small amount of the parmesan and some olive oil.

To assemble

In an oven proof dish or baking tin spread a layer of the tomato sauce, followed by a layer of aubergine and peppers. Layer some of the mozzarella and parmesan on top of this. Repeat this layering until everything is used up. Top with the breadcrumbs and any left over parmesan. Bake for approximately 30 minutes until golden brown and bubbling. Leave to cool a little before serving with the basil leaves and a green salad.

Barry McBride, MSc

Barry McBride, MSc, Clinical Development Associate

28 January, 2021 | Food, Recipes

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