Eggplant and Tomato Panzanella: Bread Salad

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees F.
  • 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.
  • Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
  • Roast in preheated oven for 20 minutes or until tender and golden brown.
  • To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
  • To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.
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