Sauteed Eggplant with Parmesan

 Chef Coverage from F&W Editors  Top 10 Fast Sides

Total Time:
15 mins


  • 5 tablespoons extra-virgin olive oil

  • 1 medium eggplant (1 pound), cut into 1/2-inch dice

  • Freshly grated Parmigiano-Reggiano cheese

  • Kosher salt and freshly ground pepper


  1. In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes. Transfer to a bowl and toss with grated cheese. Season with salt and pepper and serve.

Related Articles