In order to bring you the best organic produce, some ingredients may differ from those depicted.

Eggplant Parmesan with spinach salad

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories, Protein Plus

2 Servings, 500 Calories/Serving

40–50 Minutes

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.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

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

Nutrition per serving

Total Fat 30g (38% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 800mg (35% DV), Total Carb. 34g (12% DV), Fiber 11g (39% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Milk

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables and herbs

Heat the oven to 425°F.

Trim the ends from the eggplants; cut the eggplants crosswise into ¼-inch-thick rounds. Sprinkle the rounds with salt; place on a paper-towel-lined sheet pan. Let stand for 10 minutes, then pat dry.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Peel and finely chop enough shallots to measure ⅓ cup.
Strip the oregano, parsley, and basil leaves from the stems; coarsely chop all the leaves together. Set aside 1 tablespoon mixed herbs for garnish.

Make the tomato sauce

In a medium sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the garlic and shallots and cook until fragrant, about 1 minute. Add the tomatoes, bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, 6 to 8 minutes.
Season with salt and pepper. Stir in the oregano, parsley, and basil.
While the sauce simmers, prepare the eggplant.

Cook the eggplant

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches, arrange the eggplant rounds in a single layer in the pan and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate.

Assemble and bake the eggplant Parmesan

In a large baking dish, spread 1½ teaspoons oil and one-third of the tomato sauce over the bottom. Cover with half the eggplant rounds, overlapping slightly. Top with half the ricotta blend, half the Italian cheese blend, and the remaining eggplant. Finish with the remaining tomato sauce, ricotta blend, and Italian cheese blend. Bake until bubbling, 20 to 25 minutes.
Let rest for at least 5 minutes before serving.
While the eggplant bakes, prepare the spinach salad.

Make the spinach salad

In a medium bowl, stir together the balsamic vinegar and 1 to 2 tablespoons oil. Add the spinach and toss to combine; season to taste with salt and pepper.

Serve

Transfer the eggplant Parmesan to individual plates and garnish with the remaining herbs. Serve with the spinach salad.

Kids can!

Press the garlic (if you have a press).
Strip the oregano, parsley, and basil leaves from the stems.
Help assemble the eggplant Parmesan.
Toss the salad.
Garnish with the herbs and serve the meal.

View full recipe details