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Grilled Eggplant Panzanella


  • 1 loaf baguette-style French bread, cut in half lengthwise

  • 1 pound Japanese eggplant, sliced 1/2-inch thick or 2 medium eggplant, thinly sliced

  • 5 Tbsp extra-virgin olive oil

  • ½ tsp kosher salt

  • ¼ tsp ground black pepper

  • 2 cloves garlic

  • 2 cups upland cress, arugula, or other peppery green

  • 1 pint cherry tomatoes, halved or 1 lb heirloom tomatoes, roughly chopped

  • 8 ounces fresh mozzarella, cut into 1-inch pieces

  • ¼ cup snipped fresh tarragon or herb of choice

  • ¼ cup red wine vinegar


  1. Brush the cut sides of the bread and the eggplant slices with 2 tablespoons of oil. Sprinkle eggplant with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  2. For a gas or charcoal grill, grill the eggplant slices on the rack of a covered grill directly over medium heat for 5 to 7 minutes or until tender, turning once. Transfer to a cutting board and set aside. Grill the bread, cut sides down, for 2 to 3 minutes or until toasted. Cool slightly. Rub bread with cut sides of garlic. Cut bread into bite-size pieces. Place bread and eggplant in a large salad bowl.

  3. Add peppery greens, cherry tomatoes, mozzarella, tarragon, remaining oil, and vinegar to bowl. Toss all together. Season to taste with additional salt and pepper.

Recipe and image adapted from:


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