Learn the best way to make sauteed eggplant on the stove in under 20 minutes. Enjoy a tender and delicious eggplant side dish topped with a garlic and fresh parsley-infused oil. It's definitely a crowdpleaser eggplant recipe that's vegan, keto friendly, and paleo!
Course: Side Dish
Keyword: eggplant recipes, sauteed eggplant
Author: Ioana Borcea from LowCarbSpark.com
2medium Eggplantssliced into 1/4-inch-thick circles
In a small bowl, combine all the ingredients for the garlic sauce, and refrigerate until the eggplants are cooked.
Wash the eggplant and cut off the leafy end. Slice the eggplant into 1/4 inch thick circles. Pat dry the slices using paper towels.
Season the eggplant slices with garlic powder, salt, and pepper on both sides.
Place a large skillet over medium heat and add olive oil. Add the eggplant slices in a single layer. Work in batches to sautee eggplant for about 4-5 minutes on each side or until softened and caramelized.
Repeat the process with all the eggplant slices, adding more oil or butter as needed.
Transfer the sauteed eggplants to a serving plate and generously drizzle with garlic sauce.
The serving size is 1/8 of the entire recipe for about 5-6 slices.