Enjoy the flavor of Parmesan in this Grilled Eggplant Panzanella. This delicious salad-like eggplant panzanella features French bread and fresh basil.
What You Need
Original recipe yields 10 servings
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 tomato es
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
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Let's Make It
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.
Prepare using 1 cup KRAFT Shredded Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.