Eggplant Parmesan with spinach salad | Sunbasket
This gluten-free spin on an old-school Italian-American classic gets its flavor from fresh herbs and a ricotta blend; a simple spinach salad rounds out the meal.
Ingredients
- 2 globe eggplants
- 1 or 2 cloves peeled fresh garlic
- 1 or 2 shallots
- 2 sprigs fresh oregano
- 3 or 4 sprigs fresh flat-leaf parsley
- 3 or 4 sprigs fresh basil
- 2 cups crushed tomatoes
- Ricotta blend (fresh ricotta - Parmesan - milk - granulated garlic - nutmeg)
- 1 cup (about 5 ounces) Italian cheese blend (mozzarella - provolone)
- 1 tablespoon balsamic vinegar
- 5 ounces baby spinach
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