Grilled Eggplant Panzanella Recipe

Charred bread and eggplant soak up a spicy vinaigrette and are tossed with marinated mozzarella in this simple summer salad.
Photo by Farideh Sadeghin

Serves 4-6
Prep time: 25 minutes
Total time: 30 minutes


⅓ cup|80 ml olive oil, plus ¼ cup|60 ml olive oil
3 tablespoons red wine vinegar
2 tablespoons minced parsley
1 teaspoon dried oregano
3 Calabrian chilies, minced
3 garlic cloves, roughly chopped
kosher salt and freshly ground black pepper, to taste
8 ounces|225 grams fresh mozzarella, torn into 1-inch pieces
1 ½ pounds|680 grams eggplant, cut into ½-inch thick circles
6 ounces|185 grams sourdough bread, sliced ¾-inch thick
2 ounces|60 grams fresh basil leaves


  1. Whisk together the ⅓ cup|80 ml of the olive oil with the vinegar, parsley, oregano, chilies, and garlic. Season with salt and pepper and toss in the mozzarella, then set aside.

  1. Light a grill. Brush the eggplant and bread with the remaining olive oil and grill, flipping once, until charred, 5 to 6 minutes for the eggplant and 5 minutes for the bread. Transfer to a baking sheet and tear the bread into 1-inch pieces. Cut the eggplant into 1 ½-inch pieces and transfer to a large bowl with the torn bread, the marinated mozzarella and its marinade, and the basil, then serve.

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