Recipes and Cooking Eggplant Panzanella 4.8 (6) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Grill Time: 7 mins Total Time: 22 mins Servings: 4 Yield: 9 1/2 cups Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Add arugula, cherry tomatoes, mozzarella, tarragon, remaining oil, and vinegar to bowl. Toss all together. Season to taste with additional salt and pepper. Tips 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. Rate it Print Nutrition Facts (per serving) 471 Calories 27g Fat 37g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.