Italian Sauteed Eggplant

(9 ratings)
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Fresh eggplant recipe combines eggplant with Italian seasoned tomatoes for a simple yet flavorful side dish

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  • 3 tablespoons Pure Wesson® Vegetable Oil
  • 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup shredded Parmesan cheese
  1. Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot. Sprinkle with cheese and serve.
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Nutrition Information
Calories: 128 View complete nutrition information
Reviews (7)

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Eating healthy July 18, 2014

Used olive oil and green pepper along with eggplant, then added a large diced heirloom tomato and some Italian seasoning and topped with grated Pecorino Romano cheese. Served as side for saut?ed tuna medallion. Full and happy!!

Not for kids May 28, 2014

My husband and I loved this! But my teen said the texture was gross. My younger children don't like eggplant in general. However, this will be a make again recipe as my husband is diabetic.

Matthew May 26, 2013

this meal is good, i added green pepper, mushroom,onion, zuccuni,an used italian herb tomato whole sauce

Reetsie October 31, 2012

I have made a dish similar to this for years, but use Ragu sauce instead of the diced tomatoes, and also add onions. My mother-in-law introduced this to me about 45 years ago.

Italian American Tom October 25, 2012

For a more authentic Italian flavor, substitute olive oil for the "vegetable oil" in the recipe

DA October 25, 2012

I always peel and slice it thin. We really like with a little onion . great side dish with sauage.