Ingredients & Substitutions
Here I explain the best ingredients for my eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card.
Eggplant – That’s what we call it here in the United States. Depending on where you live, you might call it aubergine, melongene, brinjal, or guinea squash. I always use American globe eggplant, since that’s the most common here, but you can cook eggplant this way using any type (I did it with Chinese eggplant once!). Get a firm one (the most important part), with smooth, shiny skin and preferably no nicks. I look for small to medium ones, so that I don’t have to salt them — see my tips below. Garlic Powder – I pretty much always use garlic in my recipes for eggplant. They pair so well together! I prefer garlic powder when sauteing these slices, because minced cloves don’t stick to them well and burn easily. If you still want to use fresh minced garlic, add it in the last minute or so of each batch, so that it doesn’t burn. Olive Oil – Eggplant sauteed in extra virgin olive oil has so much flavor that it’s the only way I make this recipe! But if you only have regular olive oil or avocado oil on hand, those are fine as well. Sea Salt & Black Pepper – Feel free to also add a sprinkle of crushed red pepper flakes for some heat, or sometimes I add a teaspoon of oregano or Italian seasoning for extra flavor.
Ways To Cut Eggplant
There are 3 main ways you can cut eggplant for sautéing: The last two methods work well in sauces or as a component in other eggplant recipes, like my eggplant caponata. You can make sauteed eggplant with any of these shapes, but I prefer slices, for several reasons:
It’s the fastest method for cooking eggplant. Slicing takes me like one minute! You get caramelized edges on each slice. I find that eggplant cubes or strips turn to mush more easily. It’s easier to get nice browning. With slices, you can saute without moving and flip once. No need to stir over and over.
How To Cook Eggplant
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
When you want to change it up, try one of my other variations on this eggplant recipe:
Eggplant and Zucchini – Both work great using this method, so you can cook them together! I recommend slicing the zucchini slightly thicker than the eggplant, because it cooks a little faster. Mediterranean – Saute eggplant using my instructions below, then add the toppings (tomatoes, olives, red onions, feta, and fresh basil) from my Mediterranean chicken recipe. Cheese – This is one of my faves! When the eggplant is almost done, place a cube of feta cheese or a sprinkle of mozzarella or parmesan cheese on each slice, cover, and let it melt. Butter – Butter is not great for sauteing vegetables because it burns easily, but I like to add it at the end when sauteing zucchini or mushrooms. It’s not my favorite for eggplant because I think its flavor pairs best with olive oil, but you can add a little butter to the pan toward the end of pan frying each batch. Don’t add a lot, as the eggplant will suck it all up!
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat: You can warm up this dish in the oven at 350 degree F or give it a quick fry in a skillet. But I think sauteed eggplant is also delicious cold! Freeze: Most cooked eggplant recipes, including this one, freeze well for up to 1 year. To prevent sticking, I recommend either freezing it between layers of parchment paper, or flash freezing until solid before placing in a zip lock bag. Thaw overnight in the fridge before reheating.
Serving Suggestions
This healthy side pairs with almost anything, but I usually like to serve eggplant dishes with Italian, Greek, or Middle Eastern flavors: Make little eggplant pizzas, tuck the slices into a sandwich, or chop it up and toss it into a salad! It’s already in my roasted vegetable salad, but also tastes amazing layered with the tomatoes in Caprese salad, or mixed into Mediterranean chicken salad or my Italian-inspired steak salad.
Chicken – Italian-inspired options, like my Caprese chicken, bruschetta chicken, or slow cooker chicken Cacciatore, are my favorites with this side dish. But it goes just as well with simpler chicken dinners, like my baked chicken legs or grilled chicken thighs! Fish – When I don’t know what to make, baked salmon is always the right answer. 😉 You can also enjoy your eggplant with other fish, like sea bass or flounder. Lamb – Make lamb kofta kebabs for a casual yet flavorful dinner, or my lamb chops recipe when you want something special. Complete your Mediterranean meal with my easy tzatziki sauce and Greek lemon potatoes! Noodles – My sauteed eggplant recipe is perfect for balancing out a heavier pasta dish! Or make one of my lighter veggie options, like zucchini roll ups, zucchini lasagna, or baked spaghetti squash. Sauces – The caramelized flavors of eggplant are sweet and savory on their own, but you can also dip these in marinara sauce (what I usually do) or tahini sauce (what I do when I remember, lol).
More Easy Eggplant Recipes
Have more eggplant? Make the most of your fresh summer produce with one of my other simple eggplant recipes:
My Favorite Skillet For Eggplant
My large skillet here has a convenient nonstick surface (eggplant sticks easily on regular pans unless you use tons of oil!), but it’s also on the heavier side for even heating and nice browning. Plus, the bottom has a large surface area, so I can fit a lot at once when I’m cooking eggplant in it. Please enter your first name for your account. Your saved recipe will also be sent to your email.
