ITALIAN SAUTéED EGGPLANT

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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.

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