Eggplant Parmesan Spinach Salad

Name: Eggplant Parmesan Spinach Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 large eggplant, sliced into ¼-inch (6 mm) rounds; ¼ cup (30 g) almond flour; ¼ cup (30 g) grated Parmesan cheese; ¼ cup (60 ml) extra-virgin olive oil; 2 tablespoons (30 ml) fresh lemon juice; 2 tablespoons (30 ml) red wine vinegar; 1 clove garlic, minced; 1 tablespoon (11 g) Dijon mustard; ¼ cup (10 g) fresh basil, finely chopped; Salt and pepper, to taste; Salt and pepper, to taste; 8 cups (240 g) baby spinach; 1 cup (150 g) cherry tomatoes, halved; ½ cup (60 g) roasted red peppers, sliced; ¼ cup (30 g) fresh mozzarella, torn into pieces (optional); ¼ cup (30 g) sliced toasted almonds

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

A nutritious twist on a classic comfort food, this keto-friendly bowl swaps traditional breading and pasta for tender eggplant, fresh spinach, and vibrant veggies.

Ingredients

For the Eggplant

1 large eggplant, sliced into ¼-inch (6 mm) rounds
2 tablespoons (30 ml) extra-virgin olive oil</

Vegetarian
Gluten-free

Method

Prepare the Eggplant

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant on the sheet, brush with the olive oil, and season with the salt and pepper. Mix the almond flour and Parmesan in a small bowl, t