Eggplant and Roasted Tomato Panzanella Salad

This refreshing panzanella salad combines grilled eggplant, roasted tomatoes, and crusty bread for a delicious and satisfying meal.

Ingredients - Serves 4

Preheat the grill to medium-high heat.
Brush the eggplant slices with olive oil and season with salt and pepper.
Grill the eggplant for 3-4 minutes per side, until tender and lightly charred. Remove from the grill and let cool.
Preheat the oven to 400°F.
Place the cherry tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast the tomatoes in the oven for 15-20 minutes, until they start to burst and caramelize. Remove from the oven and let cool.
In a large bowl, combine the grilled eggplant, roasted tomatoes, red onion, cubed bread, fresh basil, and mozzarella.
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
Let the salad sit for 10-15 minutes to allow the flavors to meld together.
Serve the panzanella salad as a main course or as a side dish. Enjoy!