By Alesia
Italian Sautéed Eggplant
Eggplant is one of those foods I ate growing up that only I ate; my family never really ate it. My mom used to make if for me by slicing it, seasoning it, and baking it. A very delicious, easy dinner. But, because I was the only one that ever really ate it in my family, it always felt like a “PKU” f
Updated at: Thu, 17 Aug 2023 08:01:46 GMT
Nutrition balance score
Good
Glycemic Index
28
Low
Glycemic Load
2
Low
Nutrition per serving
Calories117.4 kcal (6%)
Total Fat8 g (11%)
Carbs7.4 g (3%)
Sugars4 g (4%)
Protein5.1 g (10%)
Sodium393.2 mg (20%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Slice eggplant into ¼ inch slices. Set slices on paper towel and salt them. Let sit for 10 minutes. Flip eggplant and repeat on other side.
Step 2
Cut eggplant into dice sized pieces.
Step 3
Heat some cooking oil to a frying pan. Once hot add the eggplant. Let cook for about 5 minutes. Stir occasionally. (Because of how absorbent eggplant is, you may want to add a little more cooking oil).
Step 4
Add the tomato sauce, onion powder, garlic powder, oregano, basil, thyme, salt, and pepper. Stir together. Add the cheese and stir together.
Step 5
Let cook for another 5-8 minutes, stirring frequently.
Step 6
Serve and enjoy!
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