Eggplant And Tomato Panzanella: Bread Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 loaf french bread, cut into 1-inch cubes
• 2 finely minced garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• salt and pepper
• 1/4 cup balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1 tablespoon chiffonade mint
• 1 tablespoon chiffonade basil (trust me, the herbs really make the dish)
• 2 large eggplants, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon melted butter
• salt and pepper
• 3 cups halved cherries or 3 cups grape tomatoes
• 1/4 lb fresh mozzarella cheese, cut into 1-inch cubes

Recipe

• 1 preheat oven to 425 degrees f.
• 2 toss bread cubes with garlic, olive oil, butter, and salt and pepper. cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
• 3 toss eggplant with olive oil, melted butter, and salt and pepper to taste.
• 4 roast in preheated oven for 20 minutes or until tender and golden brown.
• 5 to make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
• 6 to prepare salad: combine tomatoes, eggplant, bread, and mozzarella. toss with vinaigrette and garnish with herbs.