Summer is in full swing, which means it’s time to embrace the flavors of the season! One dish that never fails to satisfy during the warmer months is a classic cold Parmigiana. This dish is perfect for a dinner party or a casual weeknight meal.

To start, gather the following ingredients:
-2 large eggplants
-2 cups of fresh cherry es
-1 cup of fresh basil leaves
-1/2 cup of grated parmesan cheese
-1/2 cup of crumbled feta cheese
-1/4 cup of olive oil
-2 cloves of garlic
-Salt and pepper to taste

To begin, preheat your oven to 375 degrees Farenheit. Cut the eggplants into thin slices and lightly coat them with olive oil. Place them in a single layer on a baking sheet and bake for about 20 minutes, or until they are slightly browned.

While the eggplant is cooking, combine the cherry tomatoes, garlic, and basil in a mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper, then stir to combine. Set aside.

Once the eggplant is done cooking, remove it from the oven and let it cool. You can also refrigerate it if you like, but it’s not necessary.

Next, layer the eggplant slices in a large serving dish. Spread a layer of the tomato mixture on top, followed by a sprinkle of parmesan and feta cheese. Repeat the layers until all the ingredients are used up, making sure to end with a layer of cheese on top.

Refrigerate the Parmigiana for at least an hour before serving. This will allow the flavors to meld together and make for a , refreshing dish that’s perfect for a warm summer day.

Another great way to enjoy this cold Parmigiana is to serve it alongside a fresh salad. Simply toss some mixed greens with a light dressing, then top with sliced cherry tomatoes and a sprinkle of feta cheese. The cool, crisp salad pairs perfectly with the rich, cheesy Parmigiana.

If you’re looking for a new summer recipe to add to your rotation, this cold Parmigiana is a must-try! It’s a classic dish that’s simple to make, yet packed with flavor. So whip up a batch today and enjoy the delicious tastes of summer!

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