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Eggplant Delight

Eggplant Delight

CWDORMAN

CWDORMAN

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

CaliCook
189

CaliCook

7/6/2006

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 flavor I sprinkled garlic powder on top. Instead of finishing it in the pan, I placed it on toast on a baking sheet and then put mozzarella cheese on it. Then I put it in the oven until the cheese melted. I will definatly make this again!

Nan
145

Nan

10/18/2006

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 oil, then removed to a cookie sheet and topped with flavored bread crumb, onion, a slice of tomato and cheese. I heated this in a 350 oven until the cheese melted. This will definitely become a regular.

Jules
89

Jules

7/18/2007

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 seasoned the eggplant with salt, pepper, and granulated garlic. I topped with the onions, then parmesan cheese. This was topped with tomato, then cheese. I didn't have enough tomato for all the eggplant slices, and in tasting the finished product, the tomato slices were a WORLD better than the ones with no tomato. Also, I only had processed cheese slices; they were creamy, but I think a nice sharp cheddar would have been better. This will be a great summer staple!

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