Caprese Bread Salad
1/2 Eggplant, diced
1/2 Loaf Day-old Italian Bread
3 oz. Extra Virgin Olive Oil
4 Garlic Cloves, sliced
2 c. Mixed Cherry Tomatoes, halved
Salt and pepper
5 Basil leaves, torn
6 oz. Fresh mozzarella.
Lightly salt the eggplant, place in a coriander to drain for up to 1 hour. Pat dry with a paper towel. In a large frying pan, heat oil and carefully add in eggplant. Cook until crispy and remove from heat to let cool.
In the same pan, toss the cubed pieces of bread and garlic to toast, remove and let cool.
Combine all remaining ingredients in a large bowl and serve.