Eggplant And Tomato Panzanella: Bread Salad Recipe

Name: Eggplant And Tomato Panzanella: Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Croutons; 1/2 loaf French bread, cut into 1-inch cubes; 2 finely minced garlic cloves; 2 tablespoons olive oil; 2 tablespoons melted butter; salt and pepper; Vinaigrette; 1/4 cup balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons olive oil; 1 tablespoon chiffonade mint; 1 tablespoon chiffonade basil (trust me, the herbs really make the dish); Salad; 2 large eggplants, cut into 1-inch cubes; 1 tablespoon olive oil; 1 tablespoon melted butter; salt and pepper; 3 cups halved cherries or 3 cups grape tomatoes; 1/4 lb fresh mozzarella cheese, cut into 1-inch cubes

Servings: persons

Croutons
1/2 loaf French bread, cut into 1-inch cubes
2 finely minced garlic cloves
2 tablespoons olive oil
2 tablespoons melted butter
salt and pepper
Vinaigrette
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon chiffonade mint
1 tablespoon chiffonade basil (trust me, the herbs really make the dish)
Salad
2 large eggplants, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon melted butter
salt and pepper
3 cups halved cherries or 3 cups grape tomatoes
1/4 lb fresh mozzarella cheese, cut into 1-inch cubes

1
Preheat oven to 425 degrees F.
2
Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
3
Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
4
Roast in preheated oven for 20 minutes or until tender and golden brown.
5
To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
6
To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Croutons, 1/2 loaf French bread, cut into 1-inch cubes, 2 finely minced garlic cloves, 2 tablespoons olive oil, and more.

Yes, Eggplant And Tomato Panzanella: Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant And Tomato Panzanella: Bread Salad

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