Eggplant Panzanella

Eggplant Panzanella
Prep Time:
15 mins
Grill Time:
7 mins
Total Time:
22 mins
9 1/2 cups


  • 1 8 ounce loaf baguette-style French bread, cut in half lengthwise

  • 1 pound Japanese eggplant, sliced 1/2-inch thick

  • 5 tablespoon extra-virgin olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • 1 clove garlic, halved

  • 2 cup baby arugula

  • 1 ½ cup cherry tomatoes, halved

  • 8 ounce fresh mozzarella, cut into 1-inch pieces

  • ¼ cup snipped fresh tarragon

  • ¼ cup red wine vinegar


  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.


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.

Nutrition Facts (per serving)

471 Calories
27g Fat
37g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 471
% Daily Value *
Total Fat 27g 35%
Saturated Fat 8g 40%
Cholesterol 40mg 13%
Sodium 728mg 32%
Total Carbohydrate 37g 13%
Total Sugars 6g
Protein 15g
Vitamin C 18.6mg 93%
Calcium 341mg 26%
Iron 1mg 6%
Potassium 488mg 10%
Folate, total 50.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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