Oozing with melted cheese, classic baked eggplant Parmesan may not be everyone’s first choice for dinner on a sultry summer night. That’s why we took all the elements of eggplant Parmesan and turned it into a grilled bread salad. Sliced and grilled bread is rubbed with a bit of garlic, like bruschetta, torn into pieces, and tossed with grilled cherry tomatoes and eggplant. Fresh mozzarella, Parmesan, and basil are added at the end, and everything is tossed with a tangy herbed vinaigrette to produce a hearty side salad or the centerpiece of a vegetarian meal.
Special equipment: You will need a pastry brush for this recipe.
Click below to watch the CHOW Test Kitchen’s Amy Wisniewski make this simple salad in an episode of our Easiest Way video series.
For the salad: