Italian Sauteed Eggplant

Sautéed in aromatic herbs, garlic, and olive oil, these Italian Sauteed Eggplant are the perfect side dish to any Italian meal!

Wash the eggplants and cut the stem and end off of the eggplants. Cut the eggplant into 1-inch cubes. Chop the garlic and set that aside. Dry the eggplant with a paper towel.

Add the olive oil to a large nonstick skillet and turn the heat to medium heat to medium-high heat. Add the eggplant to the sauté pan in a single layer.

It's ok if there are a few overlapping. Cook for 3-5 minutes trying not to stir much so you can brown the eggplant.

After the eggplant has cooked for 3-5 minutes, add the Italian seasoning, garlic, and salt.

Cook for 8-10 minutes or until the eggplant has a soft texture and is no longer hard. The last minute of cooking, add the parmesan cheese and mix. Serve immediately.

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