Sauteed Eggplant Slices
Bring a taste of summer to your table with these savory sauteed eggplant slices. A simple recipe with big, comforting flavors.
Ingredients
- 1 medium eggplant ~1 lb, cut into 1/4-inch rounds
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil more if needed
Instructions
- Cut the eggplant into round slices, approximately 1/4 inch thick. Remove the leafy top only after slicing for easier handling. If the slices are moist, pat them dry with a paper towel.
- Season both sides of the eggplant slices with garlic powder, sea salt, and black pepper.
- Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-low to medium heat. Add the eggplant slices in a single layer, cooking in batches. Sauté each side for 3-6 minutes until tender, golden, and caramelized. Continue with the remaining slices, adding 1-2 tablespoons of oil per batch as needed.