A Summery Take on Eggplant Parm

Here's the recipe, plus a sneak peak inside my next book.

Greetings eaters and readers! Today I’d like you to meet Sicilian Summery Eggplant Parm, a recipe that I feel in my Italian-American heart will be one of the breakout stars from The Weekday Vegetarians: Get Simple, published in six short weeks (and named one of Forbes Magazine’s Best Cookbooks of Summer 2024 🎉 🎉 🎉). I started making the dish after a trip to Sicily last spring and for the rest of the summer it graced the table almost every time someone came over for dinner. The recipe looks deceptively basic (I wasn’t kidding when I named this book get simple) but when made with peak-season tomatoes and eggplants, and with that perfect kiss of garlic, the dish is somehow more than the sum of its parts, and — I’m just going to say it — really becomes a showstopper. Here’s the recipe and more back story from the book…