September 7^th 2011By Suri Messinger

August 2^nd 2011By Chef Laura Frankel

This is not your mother’s eggplant Parmesan. This Roman style, modernized version of the classic dish will reinvigorate your table. My version is more eggplant salad than gooey, mushy eggplant dish. I crisp my slices of eggplant with crunchy panko breadcrumbs, then sandwich confit tomatoes, cheese (optional for pareve) and fresh basil leaves between the eggplant slices and top the eggplant with more tomatoes and basil. Summer is the best time for eggplant.

April 12^th 2012By Chavi Sperber

These eggplant parmesan stacks are both delicious, and visually appealing.