Ingredients 3 tbsp olive oil
3 small eggplant, cut into 1 cm slices
3 large zucchini, cut into 1 cm slices
2 cloves of garlic, crushed (exclude for low FODMAP)
1 small onion, finely cut (exclude for low FODMAP)
6 large tomatoes, diced (or 2 large tomatoes and 400 g tin tomatoes combined)
1/2 cup fresh basil, finely cut (or 2 tbsp dried basil)
1/2 tbsp dried oregano
1/2 cup water
Salt and cracked pepper, to season
2 cups ricotta (I used my lactose free ricotta (or bocconcini)
1 cup breadcrumbs (gluten free if required)
1 cup grated parmesan cheese (or lactose free cheese if required)
1 cup grated cheese (cheddar, mozzarella or lactose free if required)
Preheat the oven to 200 degrees. Preheat a grill pan or barbecue grill on high.
Put the eggplant and zucchini slices in a bowl, add the 2 tbsp oil, salt, cracked pepper and toss to combine. Cook for 2 minutes on each side until tender. Transfer to a plate.
The eggplant and zucchini will have great grill marks
While the eggplant and zucchini are cooking, sauté the garlic in the remaining oil for 1 minute in a frypan on medium heat. Add the onion and sauté until caramelised.
Add the tomatoes, basil, oregano, water, salt and pepper to taste, stir to combine and simmer for 10 minutes.
Lay eggplant and zucchini slices on the bottom of the baking dish, spoon 1/3 tomato sauce and 1/3 ricotta of top, in that order. Repeat layering until there are no more ingredients.
Tasty layers of eggplant, zucchini, sauce and ricotta
In a bowl combine the breadcrumbs, parmesan cheese, salt, cracked pepper and sprinkle evenly over the baking dish.
Sprinkle cheese over the breadcrumb layer.
Bake for 30 minutes until the cheese is melted and browned.
Remove from the oven and allow to cool before slicing.