Ingredients8 h 50 m servings 182
- Sprinkle eggplant slices with salt and layer on a plate. Set another plate on top as a weight and set aside for 30 minutes.
- Rinse eggplant and pat dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium heat and cook eggplant in batches until lightly browned, about 2 minutes per side, adding more olive oil as needed. Drain on paper towels.
- Layer sauteed eggplant slices into a shallow dish. Sprinkle with parsley, basil, sage, garlic, salt, and pepper. Drizzle with remaining 1 tablespoon olive oil and white wine vinegar.
- Cover and marinate in the refrigerator 8 hours to overnight.
Per Serving: 182 calories; 10.9 21 4.2 0 53 Full nutrition
ReviewsRead all reviews 4
This was super simple to make and quick delicious. I didn’t have any sage so I added mint and hot peppers. Thank you for the recipe.
I have a lot of eggplant from my garden and was looking for ways to use it. I remembered a marinated eggplant from an Italian restaurant where I worked. This recipe is quite similar and so delic...