Sautéed Eggplant with Garlic and Parmesan Recipe

Name: Sautéed Eggplant with Garlic and Parmesan
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Ingredients: 3 tablespoons extra virgin olive oil; 1 large (about 1 pound) eggplant, cut into 1/2-inch cubes; 1/2 teaspoon freshly ground black pepper, more to taste; 2 fresh bay leaves (see Recipe Note); 1/2 teaspoon Aleppo pepper or red pepper flakes; 4 cloves garlic, finely chopped; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley, basil, or chives; 1/2 teaspoon kosher salt, more to taste

Years ago, on a rainy Georgia night—after I picked a mother lode of eggplants from my garden—I set out to make the perfect side dish. Since eggplant is such a sponge, I wanted to see how little oil I could use. I cubed a large globe eggplant and cooked it until tender and lightly seared around the edges with just a couple tablespoons of good-quality olive oil. Then, I added fresh herbs, chopped garlic for a bite, and few passes of Parmesan on a cheese grater for a bump-up in flavor. This eggplant side dish is a summer stand-by for me.

My cooking philosophy is to use fresh, seasonal ingredients and alter them as little as possible so that its flavor shines through. This recipe does just that—it celebrates in-season eggplant by cooking it simply and with few ingredients and not a lot of oil.

To Salt or Not to Salt Eggplants

Eggplants are notorious for soaking up cooking oil due to their sponge-like texture. So the question is whether or not to salt them—a technique that draws out the moisture and renders the eggplant less sponge-like. Once upon a time, eggplants were more bitter than the ones we generally find at the market today. I quit salting eggplant years ago. I don’t want the additional salt in my diet—or the extra 30 or so minutes wait time.

Close-up of Sautéed Eggplant with Garlic and Parmesan — Simply Recipes / Alison Bickel

Types of Eggplant to Use

With a few exceptions, you can use any type of eggplant for this recipe. Keep in mind that some of them might be too bitter for this specific preparation. If you're not sure, I recommend a test run—cook a slice and taste it before you commit to the entire dish. Use it to make Eggplant Parm instead.

Our Guide to Eggplants

Simple Tip!

Look for firm, heavy eggplants with smooth, taut skin regardless of size or color.

Serving Suggestions

This is an umami-rich side dish for pork chops, lamb chops, or roast chicken. Want to keep it super easy? Try pairing it with Italian sausages cooked in a skillet, hearty country bread, and a simple green salad.

Lean Into Eggplant Season

Sautéed Eggplant with Garlic and Parmesan

Prep Time 15 mins

Cook Time 17 mins

Total Time 32 mins

Servings 4 servings

Yield 2 cups

Fresh bay leaves, sold in plastic clamshells, are available in the produce department. They are an absolute revelation. Sure, they may dry out a bit by the time you finish the whole package, but I guarantee they are more flavorful than the jar that’s been in your pantry—perhaps for 10 years.

3 tablespoons extra virgin olive oil
1 large (about 1 pound) eggplant, cut into 1/2-inch cubes
1/2 teaspoon freshly ground black pepper, more to taste
2 fresh bay leaves (see Recipe Note)
1/2 teaspoon Aleppo pepper or crushed red pepper flakes
4 cloves garlic, minced
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley, basil, or chives
1/2 teaspoon kosher salt, more to taste

Cook the eggplant:

In a large nonstick skillet over medium-high heat, heat the oil. Add the eggplant in an even layer and season with the black pepper, bay leaves, and Aleppo pepper, but not the salt.

Reduce the heat to medium and cook, stirring occasionally and gently, until the eggplant is tender and golden brown around the edges, about 15 minutes. If you stir too often or too aggressively the eggplant will break down into a purée. You want the eggplant to hold its shape as much as possible.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel
Finish cooking and serve:

Stir in the garlic and cook until fragrant, 45 to 60 seconds.

Remove the skillet from the heat. Stir in the Parmesan, chopped parsley, and salt. Taste, and adjust seasoning with more salt and black pepper. Bon appetit, y’all!

Leftovers will keep in a tightly sealed container in the refrigerator for up to 5 days. It will soften as it sits, transforming into a great cold spread for sandwiches or chunky dip for pita chips.

Did you love the recipe? Leave us stars below!

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Nutrition Facts (per serving)
162	Calories
12g	Fat
12g	Carbs
3g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	162
% Daily Value*
Total Fat 12g	16%
Saturated Fat 2g	12%
Cholesterol 5mg	2%
Sodium 273mg	12%
Total Carbohydrate 12g	4%
Dietary Fiber 3g	11%
Total Sugars 4g
Protein 3g
Vitamin C 5mg	26%
Calcium 71mg	5%
Iron 1mg	3%
Potassium 182mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.