Sautéed Eggplant


Eggplant is one of those foods that makes some people a little nervous.  But don’t sweat it – eggplant is easy to work with!  Many people love to bread it and fry it or turn it into eggplant parmesan.  But I’m a simple girl and I just love it sautéed!  My kids eat it this way too, so that’s always a bonus 🙂



  • Eggplant
  • Olive Oil
  • Seasoning Salt



1. Sweat the eggplant. “Sweating” an eggplant means to get out any bitterness that may have developed by making it sweat. Begin by peeling and slicing the eggplants into 1/4 inch thick slices.   Sprinkle 2 teaspoons of salt over all of the slices of eggplant – be sure to salt both sides. Set the salted, sliced eggplant into a colander and let it rest for about 30 minutes.After 30 minutes, the eggplant should begin to sweat (droplets of moisture being extracted by salt).  Rinse the eggplant, remove from the colander and place the slices on a paper towel.  Place a second paper towel on top to reomove all the excess moisture that has formed.


2. Put 2 tbs of olive oil in a pan and warm.  Place the eggplant slices in the pan and cook about 5 minutes on one side.  Flip and cook the other side for another 5-7 minutes.  The eggplant should be fork tender when done cooking.


3. Serve and enjoy!  We ate ours plain last night, but you could find any number of things to top the eggplant with like spaghetti sauce and mozzarella or a greek yogurt dressing.


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