Eggplant Parm Salad

Name: Eggplant Parm Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 heads Romaine, cleaned and cut or torn into bite sized pieces; 2 Tbsps balsamic vinegar; 4 servings freshly ground black pepper; 4 servings natural croutons; 1 large eggplant, cut into quarters and sliced into 1/2 pieces; 237 milliliters handful (about fresh basil leaves, chiffonade; 355 milliliters grape (or cherry) tomatoes; 4 servings italian seasoning; 4 servings kosher salt; 1 container (24 pieces) mini mozzarella balls (also called Ciliegine); 2 Tbsps olive oil; 4 servings olive oil mister; 2 Tbsps grated parmesan cheese

Eggplant Parm Salad is a gluten free and fodmap friendly side dish. This recipe serves 4. One portion of this dish contains roughly 3g of protein, 21g of fat, and a total of 238 calories. A mixture of balsamic vinegar, olive oil, grape tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 10 minutes.