Eggplant, Red Pepper, and Fontina Panini with Spinach Salad - Lunch Recipes

Ingredients

• 142 grams package baby spinach
• 1 Tbsp balsamic vinegar
• 9 inches thick slices olive bread or country white bread
• 397 grams eggplant, cut crosswise into 1/2-inch-thick rounds
• 227 grams Fontina cheese, thinly sliced
• 4 Tbsps chopped fresh basil
• 2 Tbsps extra-virgin olive oil
• 4 teaspoons chopped fresh oregano
• 8 Tbsps grated Parmesan cheese
• 2 larges red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips