Easy Italian Sauteed Eggplant with Parmesan

The Italian sauteed eggplant is on a square plate with a spoon on the plate.

5 from 2 votes

Easy Italian Sauteed Eggplant with Parmesan

Sautéed in aromatic herbs, garlic, and olive oil, these Italian Sauteed Eggplant are the perfect side dish to any Italian meal! It can be served as a standalone appetizer, a flavorful side dish, or as a key component in various Italian recipes, adding a deliciously earthy and satisfying element to any meal.

Prep Time5

Cook Time15

Course: Side Dish

Cuisine: Italian

Servings: Servings

Calories: 144kcal

Author: Lynn Polito

Equipment

Ingredients

2 Medium Eggplants Diced (4 cups)
¼ cup Olive Oil
3 Garlic Cloves
1 tablespoon Italian Seasoning
½ teaspoon Salt
⅓ cup Parmesan Cheese

Instructions

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. If the eggplant is damp, 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.

Notes

For this recipe, we are using the classic larger eggplant, but you can use Italian eggplants which are small eggplants or Chinese eggplant which have fewer seeds.
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. To reheat the pan-fried eggplant, place them in a pan with a little bit of oil and cook until it is heated through.

Nutrition