August is a great time to start bringing in the harvest. Tomatoes and eggplants are now ripe for the picking all over the United States. What better way to enjoy this bounty than through a wonderful recipe that combines the flavor of these late summer plants.
|Sautéed Eggplant Parmesan by Tomeka Young brings together the rich flavor of tomatoes, onions, garlic, basil, and eggplant into one colorful dish. This dish goes well with a side of whole-grain pasta. Enjoy this dish made with fresh, in-season ingredients while the bounty lasts!|