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Sautéed Eggplant with Garlic and Parmesan
Sautéed Eggplant with Garlic and Parmesan
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Celebrate fresh eggplants by sautéing with garlic, herbs, and Parmesan for a flavorful dish without the hassles of salting and draining.
Ingredients:
  • 3 tablespoons extra virgin olive oil
  • 1 large (about 1 pound) eggplant, cut into 1/2-inch cubes
  • 1/2 teaspoon freshly ground black pepper, more to taste
  • 2 fresh bay leaves (see Recipe Note)
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • 4 cloves garlic, finely chopped
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, basil, or chives
  • 1/2 teaspoon kosher salt, more to taste
Instructions:
  • Pan-fry the seasoned eggplant: Heat oil in a large nonstick skillet over medium-high heat. Add eggplant evenly, sprinkle with black pepper, bay leaves, and Aleppo pepper (hold off on the salt). Cook over medium heat, stirring gently occasionally, until eggplant is tender and golden brown, around 15 minutes. Avoid over-stirring to maintain eggplant's shape.
  • Enhance the flavor: Sauté garlic until fragrant for 45-60 seconds. Remove skillet from heat. Add Parmesan, chopped parsley, salt, and pepper. Adjust seasoning to taste. Serve and enjoy! Refrigerate leftovers in a sealed container for up to 5 days. It can be used as a spread for sandwiches or dip for pita chips. If you enjoyed the recipe, don't forget to leave a star rating!

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