Are you looking for a quick and easy, light eggplant Parmesan? With no breading and reduced calories? This Lighter Low FODMAP Eggplant Parmigiana is the recipe for you. I like this version as a side dish.
Coat the bottom of a 9-by-13-inch (23 cm by 33 cm) baking dish with 1 cup (240 ml) of sauce. Arrange half the eggplant slices on top of the sauce, sprinkle with half the mozzarella and half the Parmesan. Top with 1 cup (240 ml) sauce. Make final layer of remaining eggplant, 1 cup (240 ml) sauce and cheeses.