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Ingredients8 h 50 m servings 182
Original recipe yields 4 servings
- 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
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