Stuffed Vegetables

6 (SERVING SIZE: 276 grams, 9,7 oz)







Category:  Vegetables

  • 2 medium (450 grams) Italian eggplants cut lengthwise into (0, 6 cm /1/4-inch thick) - 10 slices.
  • salt and fresh black pepper, to taste
  • 1 1/2 cups  low FODMAP marinara sauce
  • 2  pastured eggs, beaten
  • 2 cups (200 grams) grated parmesan cheese, plus more for serving
  • 4 tablespoons (6 gram) fresh basil finely chopped
  • 4 cups (120 grams) fresh baby spinach,
  • 2 cups (226 grams) lactose-free fresh  mozzarella
  • 2 tablespoons (30 ml) extra virgin olive oil



Preheat oven to 204, 4° C/ 400° F degrees.

Cut the ends off eggplant and then slice into (0, 6 cm /1/4-inch,) thick slices. (Use mandolin)

Sprinkle the eggplant with salt and set aside for about 10 to 15 minutes.

Pat dry.

Coat with olive oil a (33 x 23 cm / 13 x 9-inch) baking dish.

Line two baking sheets with parchment paper.  

Place eggplants and drizzle with olive oil.

Bake for 12–15 minutes, remove and allow cooling.

Mix spinach, basil, eggs, ½ parmesan cheese and 1/2 mozzarella cheese, salt and pepper.

Spread half marinara sauce on the bottom of a 13 x 9-inch baking dish.

Spoon 4 tablespoon of the cheese spinach mixture onto one end of the sliced eggplant, and then roll it up.

Transfer to a baking dish, continuing with all eggplant slices.

Place the remaining marinara sauce on top of roll-up eggplants.

Cover with remaining cheese.

Bake for 25 minutes and allow cooling for 10 minutes before serving.


low fodmap icon gluten free icon  phase2 diet icon
oat crackers nutritional table

Gluten-free /Vegetarian

High in Vitamins A, C, K, Calcium, phosphorous, B12, Folate, Zinc, Selenium, Manganese, Riboflavin


[The recipes are property of the Digestive Nutrition Clinic and have been overseen by our Registered Clinical Dietitian Nutritionist and FODMAP expert. ]