Best Grilled Eggplant Panzanella Recipes

PANZANELLA WITH GRILLED EGGPLANT

Panzanella With Grilled Eggplant image

Provided by Florence Fabricant

Categories lunch, weekday, salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

A 3/4-pound eggplant, sliced 1/2-inch thick
A 6-inch piece French or Italian bread, crusts removed
2 large cloves garlic, split
1 1/2 pounds ripe tomatoes, coarsely chopped
1/2 cup chopped sweet onion
1/4 cup red wine vinegar
4 tablespoons extra-virgin olive oil
2 tablespoons slivered fresh basil leaves
Salt and freshly ground black pepper

Steps:

Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 5 grams

GRILLED EGGPLANT PANZANELLA

Grilled Eggplant Panzanella image

Enjoy the flavor of Parmesan in this Grilled Eggplant Panzanella. This delicious salad-like eggplant panzanella features French bread and fresh basil.

Provided by My Food and Family

Categories Home

Time 25m

Yield 10 servings

Number Of Ingredients 7

Ingredients

3/4 cup KRAFT Italian Vinaigrette Dressing, divided
1 eggplant, cut into 1/2-inch-thick slices
1 French bread baguette (12 inch), cut lengthwise in half
1 cup halved grape tomatoes
4 oz. (1/2 of 8-oz. pkg.) KRAFT Mozzarella Cheese, cut into 1/2-inch cubes
1/4 cup torn fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat grill to medium heat.
Brush 1/4 cup dressing evenly onto both sides of eggplant slices and cut-sides of bread.
Grill eggplant 3 to 4 min. on each side or until tender. Remove from grill; cool. Meanwhile, grill bread slices 2 to 3 min. on each side or until golden brown on both sides. Cool 5 min.
Combine remaining dressing with all remaining ingredients in large bowl. Cut eggplant and bread into 1/2-inch pieces. Add to salad; mix lightly.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g