In south Louisiana, eggplant shows up in a ton of dishes from Angels on Horseback to roasted eggplant soups to deep-fried eggplant Parmesan. To celebrate one of the last crops of summer, Maggie Heyn Richardson has prepared a low-maintenance dish. The recipe is “a versatile side, pairing nicely with seafood and meat alike, and it’s enriched with shredded cheese and crunchy breadcrumbs,” she writes. Read the full story.
From Spatula Diaries: A recipe for the last eggplants of the season
