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