Name: Sauteed Eggplant with Parmesan
Total time: 15 min
Ingredients: 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

Total Time:

15 mins

Yield:

Ingredients

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

Directions

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.