End of Summer Sautéed Eggplant Parmesan

Posted on August 17, 2011 by Meredith Hink MS, RD, CD

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.

Sauteed Eggplant Parmesan 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!

About Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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