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On Sale: | All Stores
25
PREP TIME
25
TOTAL TIME
3
INGREDIENTS
3.4 of 5 (7 ratings)
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Ingredients

  • 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

Nutrition Information*

Serving Size 6 servings (3/4 cup each)
Calories 128

View complete nutrition information

Directions

  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.
Nutrition Information close
Amount per Serving
Calories 128  
  % Daily Value*
Total fat 8 g 13%
Saturated fat 2 g 8%
Cholesterol 2 mg 1%
Sodium 307 mg 13%
Carbohydrate 13 g 4%
Dietary fiber 4 g 14%
Sugars 5 g  
Protein 3 g  
Vitamin A   6%
Vitamin C   13%
Calcium   7%
Iron   4%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
5 reviews you can use for Italian Sauteed Eggplant
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User Rating: 5 stars

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

Posted by: Matthew | on 05/26/2013
User Rating: 3 stars

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.

Posted by: Reetsie | on 10/31/2012
User Rating: 3 stars

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

Posted by: Italian American Tom | on 10/25/2012
User Rating: 3 stars

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

Posted by: DA | on 10/25/2012
User Rating: 4 stars

I sliced the eggplant, sauteed it and layered it more like a lasagna. Didn't even peel it first

Posted by: Chefmarmar | on 07/20/2012
 

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