Sauteed Eggplant Recipe

Ingredients

• 1 Globe Eggplant (~1lb - rinsed and dried)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons olive oil (plus more as needed)
• 1 tablespoon parmesan cheese
• 1 tablespoon fresh herbs (such as fresh basil leaves or parsley)
• 1 Pinch of red pepper flakes (optional)

Instructions

1. 1

   Slice eggplant crosswise in ½-inch-thick rounds*.

2. 2

   Sprinkle eggplant slices with salt and pepper on both sides.

3. 3

   Heat half of the oil in a large non-stick skillet over medium heat. Add half of the eggplant slices in a single layer and cook for 6-7 minutes on each side or until it is slightly caramelized and turned golden brown.

4. 4

   Before sauteing the remaining eggplant slices, pat them dry on both sides with a paper towel, as they tend to sweat as they sit. Repeat the cooking process using the remaining olive oil for the rest of the eggplant.

5. 5

   Transfer the now-pan-fried eggplant onto a plate and garnish with parmesan cheese, fresh herbs, and chili flakes, if desired.