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Monday
Sep032012

Eggplant Parmigiana Pasta

When I spotted these mini fairytale eggplants with their beautifully marbled purple and white tones at the farmers market I couldn't pass by without buying a good handful.  

Seared in a generous splash of olive oil, I let them brown evenly and turn tender and juicy in the pan. We were inspired to pair these delicate vegetables with the traditional flavors of an eggplant parmesan to make an easy pasta.

 

Styling Assistant: Hannah Schmitz 

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