Sautéed Eggplant with Garlic and Parmesan
Sautéed Eggplant with Garlic and Parmesan is a simple stovetop dish featuring tender eggplant cooked with fragrant garlic, olive oil, herbs, and Parmesan for a savory, elegant side.
4 Servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large eggplant approx. 1 lb, cut into 1/2-inch cubes
- 1/2 teaspoon freshly ground black pepper plus more as needed
- 2 fresh bay leaves
- 1/2 teaspoon Aleppo pepper or crushed red pepper flakes
- 4 garlic cloves minced
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, basil, or chives
- 1/2 teaspoon kosher salt plus more to taste
Instructions
Cook the Eggplant
- Heat the olive oil in a large nonstick skillet over medium-high heat. Once warm, add the cubed eggplant in an even layer. Season with black pepper, bay leaves, and Aleppo pepper. Do not add salt at this stage, as doing so may cause the eggplant to release excess moisture and soften too quickly.
- Reduce the heat to medium and continue cooking for approximately 15 minutes, stirring occasionally and gently to prevent the cubes from breaking down. The eggplant is ready when the pieces are tender and lightly browned around the edges while still retaining their shape.
Finish and Serve
- Add the minced garlic to the skillet and sauté for 45–60 seconds, or until fragrant. Remove the skillet from the heat. Stir in the Parmesan, fresh herbs, and kosher salt. Taste and adjust seasoning with additional salt and black pepper as preferred. Serve warm.
Notes
This recipe is naturally gluten-free. To ensure complete compliance, confirm that packaged ingredients such as Parmesan and spices are certified gluten-free.