Best Italian Sauteed Eggplant Recipes

Easy Sauteed Italian Eggplant image

Provided by RMACKNIGHT

Time 20m

Yield 2

Number Of Ingredients 6

1 medium Italian eggplant
2 tablespoons balsamic vinaigrette dressing, divided
salt and ground black pepper to taste
nonstick cooking spray
1 tablespoon chopped onion
2 cloves garlic, chopped

Steps:

Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g

Italian Sautéed Eggplant image

Number Of Ingredients 6

3 tablespoons vegetable oil
1 eggplant, large, cut into 1-inch pieces (about 6 cups)
1 can 14.5 can diced tomatoes with basil, garlic and oregano, undrained
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup Parmesan cheese, shredded

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally.
Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot.
Sprinkle with cheese and serve.

Italian Sauteed Eggplant image

Provided by @MakeItYours

Number Of Ingredients 6

3 T Vegetable Oil
1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained
1/4 t salt
1/8 t ground black pepper
1/4 c shredded Parmesan cheese

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 mins til tender, stir occ. Add undrained tomatoes, salt and pepper to skillet; cook 2 mins til hot. Sprinkle with cheese and serve.