Low-FODMAP Slow-Cooker Eggplant Parmesan; Gluten-free, Vegetarian

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Low-FODMAP Slow- Cooker Eggplant (Aubergine) Parmesan is easy to make, healthy and delicious.  The layers of eggplant are perfectly complemented by the low-FODMAP Marinara, cheese and infused oils.  One of my favorite meals, made even simpler!

I love using my slow-cooker to cook easy meals for all nights of the week. I have a ton of other low-FODMAP recipes in my low-FODMAP Slow-Cooker Collection, all IBS-friendly and gluten-free.

FODMAP fact: Cheese is naturally low in lactose since it is low in carbohydrates.  You can enjoy most cheeses safely on a low-FODMAP diet (isn’t that awesome?!)  However, be aware that high amounts of fat can trigger GI symptoms.  Make sure you are aware of your personal limitations 🙂

You may also love my:

Or check out over 300 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Slow-Cooker Eggplant Parmesan; Gluten-free, Vegetarian

Serves 6

Prep time: 10 min, plus 30 min to dry eggplant

Cook time: 4 hours on high, 6-8 hours on low (since slow cookers vary, you may need to increase or decrease the time)

Total time: 40 min plus 4-8 hours slow-cooker time

Equipment: 5-6 qt slow cooker

Ingredients

  • 2 small/medium eggplants (aubergine), sliced into 1/2″ coins
    • Will yield about 6 cups (450 g)
    • 1 cup (75 g) eggplant is one low-FODMAP serving
  • 2 large eggs
  • 1 cup gluten-free low-FODMAP bread crumbs
  • 1 tsp low-FODMAP Happy Spices Italian seasoning
    • Can also substitute ½ tsp rosemary, ½ tsp thyme and ½ tsp oregano for a similar flavor
  • 3 tsps garlic infused olive oil, divided
  • 2 cups prepared low-FODMAP Marinara sauce; divided
  • 1 and 1/2 cups mozzarella cheese, sliced or shredded; divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp Kosher salt (plus sprinkling over eggplant to dry)
  • 1/2 tsp Freshly ground black pepper
  • Fresh basil, for garnish

Directions

  • To ensure the eggplant is not too soggy, it will need to be dried out.  I don’t recommend skipping this step:
    • Lay eggplant coins on paper towel-lined baking sheet and sprinkle each piece with salt
    • Let sit for 30 minutes and pat dry
  • In a medium bowl, whisk eggs
  • In second medium bowl, combine low-FODMAP bread crumbs, and low-FODMAP Happy Spices Italian seasoning with salt and pepper
  • Dip each piece of eggplant in egg mixture then dredge in low-FODMAP bread crumbs
  • Lay 1/2 cup Marinara sauce in bottom of slow cooker and place an even layer of eggplant slices over top
  • Drizzle with 1 tsp infused oil, 1/2 cup Marinara sauce and 1/2 cup of the mozzarella
  • Repeat layers 2 more times, then layer the top with last 1/2 cup of Marinara Sauce and mozzarella
    • You will have 3 eggplant layers total
  • Cook on high for 4 to 5 hours or low for 6-8 hours until eggplant is cooked through
  • Sprinkle with Parmesan cheese and garnish with basil prior to serving

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Comments Rating 4.5 (2 reviews)

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5 Comments

  1. Sumner L. January 25, 2020
    • Rachel Pauls Food January 25, 2020
  2. Sumner L. January 25, 2020
  3. Cathy February 24, 2020
    • Rachel Pauls Food February 24, 2020

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