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Eggplant Panzanella

We added fresh tarragon for a boost of summer flavor, but you can add a handful of whatever herbs you have on hand. Basil and oregano would be delicious.

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  • Makes: 4 servings
  • Serving Size: 2 1/3 cup
  • Yields: 9 1/2 cups
  • Prep: 15 mins
  • Grill: 7 mins to 10 mins

Eggplant Panzanella



  1. Brush the cut sides of the bread and the eggplant slices with 2 tablespoons of the oil. Sprinkle eggplant with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. For a gas or charcoal grill, grill the eggplant slices on the rack of a covered grill directly over medium heat for 5 to 7 minutes or until tender, turning once. Remove to a cutting board and set aside. Grill the bread, cut sides down, for 2 to 3 minutes or until toasted. Cool slightly. Rub bread with cut sides of garlic. Cut bread into bite-size pieces. Place bread and eggplant in a large salad bowl.
  3. Add arugula, cherry tomatoes, mozzarella, tarragon, remaining oil, and vinegar to bowl. Toss all together. Season to taste with additional salt and pepper.

Nutrition Facts (Eggplant Panzanella)

    Per serving:
  • 471 kcal cal.,
  • 27 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 40 mg chol.,
  • 728 mg sodium,
  • 37 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Test Kitchen Tip

Japanese eggplants have a narrow, straight shape and a tender, slightly sweet flesh. You can substitute regular eggplant in this dish as well as zucchini or yellow squash.



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