Eggplant Delight

Eggplant Delight

66
CWDORMAN 0

"Sliced Eggplant topped with sliced onion smothered with cheese. You can make these ahead of time, just reheat and top with cheese before serving."

Ingredients

servings 201 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

66
  1. 81 Ratings

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My family really enjoyed this recipe. I made a few changes: I sliced the eggplant a little thinner and sauted it and the onions in olive oil instead of vegetable oil. To add a little more flav...

This was delicious. My family, who are not eggplant lovers ate every last scrap. I did make some changes. I seasoned the eggplant with garlic, salt and pepper while frying in extra virgin olive ...

I made this as a side dish, but it could easily be a main course. It was so delicious! I used this recipe as a base and followed the suggestions of other reviewers. These were my changes: I s...

Delicious!!! Very easy and great. I made this recipe healthy by not frying the eggplant and onions, but just sauteing them in PAM. Another thing I did to make this healthier was I put fat-free...

Delicious! I did make some changes so I gave the recipe 4 stars. I sliced my egplant thin and added fresh garlic with the onion. I layered egplant, onion, mild cheddar cheese, tomato slices and ...

This was just delish! What a great idea. I didn't bread mine as others did, and after sautéing the eggplant, I put it in a tart dish, covered with sautéed garlic and red onions and baked at 35...

Loved it. I went with less oil, though I dunked the eggplant slices quickly in Greek dressing, and sprinkled some breadcrumbs mixed with oil on top. Shook some garlic powder on top. I served ...

This is an excellent recipe. The only thing I did differently was to peel the eggplant.( My husband says the skin tastes bitter.)Fast, easy & delicious. What more could I ask for? Thanks for sha...

don't use too much oil - the cheese makes it pretty greasy; don't cook for too long - hard to eat if too soft