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A blue floral plate with three eggplant patties slightly pilled on top of each other. The patties are a crispy golden colour with piece of pumpkin seeds visible in the outer coating. The background is wooden.
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5 from 1 vote

Low FODMAP Vegan Eggplant Parmesan

This eggplant Parmesan recipe is both vegan and low FODMAP. It is super crispy and tender. Give it a try - your whole family will love it!
Course: Side Dish, Supper
Cuisine: American, Mediterranean
Diet: Low Calorie, Vegan
Keyword: dairy free, low fodmap
Servings: 6
Author: Andrea Hardy

Ingredients

  • 1 large eggplant
  • 1 cup unsweetened unflavoured almond milk, or your other favourite low FODMAP milk alternate
  • ¾ cup buckwheat flour
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon sea salt
  • 1 tsp ground pepper
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 cup pumpkin seeds (raw peptitas)
  • 1/3 cup nutritional yeast
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 450° F and line a large baking sheet with tinfoil.
  • Wash, peel and chop the eggplant into round slices that are ¾ -inch/2 cm thick.
  • Place eggplant in a large strainer and sprinkle with sea salt to help tenderize the eggplant. Let it sit for 20 minutes in the sink as the eggplant will swell, and water will be released.
  • In a medium bowl, prepare the batter by mixing the almond milk, flour, apple cider vinegar, ½ teaspoon salt, pepper, basil and oregano. Set aside.
  • Next, in a food processer, prepare the 'parmesan' coating by blending the pumpkin seeds, nutritional yeast, and ¾ teaspoon salt until a coarse texture is formed. Place in a shallow bowl and set aside.
  • Return to the eggplant by rinsing each slice with water to remove excess salt and drying each of them with a paper towel.
  • Dip one slice in the batter and scrape off any excess batter before firmly pressing into the 'parmesan' coating on each side of the eggplant until it is completely covered.
  • Place the eggplant cublet on the baking sheet, and repeat until all slices are coated. It can be helpful to dry hands after every couple of slices to reduce the amount of water that ends up in the 'parm' (which will make it too gooey)
  • Bake in the oven for 16-22 minutes until golden brown, flipping once halfway through.

Notes

Serve with: your favourite low FODMAP spaghetti and marinara sauce.