Prep Time:
45 minutes
Cook Time
6 minutes
Serving Size
1 cup
Serves
6 cups
Ingredients
1 medium eggplant (1.5 pounds)
½ onion, sliced (about 1 cup)
4 garlic cloves, minced
1 small roma tomato, chopped (about 1 cup)
1 tablespoon olive oil
2 teaspoons Italian seasoning
1 teaspoon salt, divided
½ teaspoon ground black pepper
¼ cup grated parmesan cheese
PREPARATION
- Peel and slice eggplant lengthwise into 1/4-inch-thick slices. Place the eggplant slices on a baking pan or cutting board and lay flat. Use ½ teaspoon of the salt to sprinkle slices. Wait 15 minutes, flip and sprinkle again on the other side and wait another 15 minutes.
- Rise slices thoroughly under cool water and gently squeeze out excess water. Lay paper towels on a baking dish and layer slices to help soak up water and pat dry. Cut the slices into ¼-inch strips.
- Heat a 10-inch sauté pan over medium heat and add oil. Add the onion slices and garlic and cook for 1 minute.
- Add eggplant and Italian seasoning, salt and pepper, cook for 2 minutes. Toss to combine all ingredients. Add the roma tomato and cook for another minute.
- Add parmesan cheese at the end of the cooking process. Transfer to a serving dish and garnish with basil or parsley. Serve immediately.
ADAPTED FROM
https://altonbrown.com/eggplant-pasta-recipe/
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la receta:
Download Eggplant Saute_0_0.pdf
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