Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.

    Advertisement
  • Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.

Nutrition Facts

117 calories; protein 3g; carbohydrates 18.6g; fat 5g; sodium 181.2mg. Full Nutrition
Advertisement