The eggplant, also known as the aubergine (Britain, France), brinjal (India), eggfruit (Australia), garden egg (Africa), and melanzana (Italy), is now in season. And as the handy Field Guide to Produce points out, some Italians originally believed this veggie to be poisonous; its Italian name derives from the Latin mala insana, meaning “apple of madness”! Thankfully, they quickly discovered that this healthful purple vegetable is far from toxic. Today, eggplant is grilled, baked, and fried, but nothing beats a yummy, authentic Neopolitan eggplant parmigiana. Food Blogga Susan Russo shares her easy recipe here, and it looks sooo tasty that we’re convinced this hot meal is a great summer dish−especially if you crank up the AC in your kitchen!
