I shared a picture on my instagram page recently of my end-of-summer veggie garden bounty, and the thing that I’ve been most proud of are the eggplants I grew this year! Also in my garden basket was a handful of leaves cut from freshly planted kale and a few last juicy summer tomatoes. The combination of ingredients plucked fresh from the dirt was my inspiration for this dish. I crisped up the eggplant with a light breading and then layered it with a flavorful, seasoned parmesan and ricotta combo. Then I topped it with the burst tomatoes and kale that had been sautéed with garlic. It was so simple, so good, and I love how the dish brought out the flavors of each of the veggies (the crispy eggplant — that I’m so proud of — was the star of the show). Scroll down for the full recipe! read more