Sautéed Eggplant Parmesan

Sauteed Eggplant ParmesanSubmitted by: Tomeka Young
Yield: 4 servings


  • 2 medium white eggplants
  • ¼ cup olive oil
  • 1 medium red onion
  • 3 large tomatoes
  • 3 cloves garlic, chopped
  • ¼ cup fresh basil, chopped
  • 1 Tbsp basil, dried
  • 1 Cup parmesan


  1. Rinse and dry eggplant.
  2. Dice eggplant, tomatoes, and onions into small cubes.
  3. Pour olive oil into large frying pan and heat pan on stove top over medium heat.
  4. Add eggplant cubes and red onion. Stir until coated with oil.
  5. Cover pan and turn heat down to low for about 5 minutes. Stir occasionally.
  6. Once eggplant no longer looks white, stir in tomatoes, garlic, and basil.
  7. Turn heat off. Sprinkle generously with Parmesan cheese.

Nutritionals (per serving)

Calories: 354; Total Fat: 23 g; Saturated Fat: 6 g; Cholesterol: 20 mg; Sodium: 511 mg; Total Carbohydrates: 24 g; Fiber: 11 g; Sugar: 10 g; Vitamin A: 7% DV; Vitamin C: 47% DV; Calcium: 49% DV; Iron: 6% DV

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