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Get It NowThis easy sauteed eggplant recipe transforms a classic summer veggie into a quick-cooking side dish that goes with so many mains! I have always roasted eggplant when I wanted to cook this veggie, but recently experimented with cooking eggplant on the stovetop. And you’re going to love it! Similar to sauteed zucchini, pan fried eggplant caramelizes even more than the oven version.
Just like the roasting method, cooking eggplant in a pan takes just a few common kitchen ingredients. The main difference is that pan frying takes even less time — and you don’t have to wait for your oven to heat up! (You can also try air fryer eggplant as another quick — and more hands-off — method.)
Why You’ll Love This Sauteed Eggplant Recipe
- Rich, savory and sweet flavor
- Soft, tender texture inside, with caramelized edges
- Just 5 basic ingredients
- Ready in 20 minutes total
- Healthy, gluten-free, and vegetarian
- Easy to pair with lots of dishes
Ingredients & Substitutions
This section explains how to choose the best ingredients for crispy pan fried eggplant, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eggplant – Also known as aubergine in some parts of the world. Get a firm one, with smooth, shiny skin and minimal nicks, if any. Cook it as soon as you can for freshest flavor.
- Garlic Powder – Eggplant recipes with garlic bring out natural flavors in this veggie, and garlic powder is the easiest way to do it when sauteing. You could use fresh minced garlic, but you’ll want to add it later in the cooking process to avoid burning.
- Sea Salt & Black Pepper
- Olive Oil – Eggplant sauteed in olive oil (especially extra virgin) has so much flavor, but you can also use any cooking oil you have on-hand.
How To Cut Eggplant For Frying
There are a few different ways to cut eggplant for sauteing:
- Slices. Cut the eggplant crosswise into 1/4 inch circles. Start with the end that does not have the stem, so that you have the leafy end to grab onto as you slice.
- Strips. Slice the eggplant into 1/2 inch slices, then stack the slices and cut them into long strips.
- Cubes. Cut the same way as strips, but then cut all the strips in the opposite direction to make cubes.
The last two methods work well in sauces or as a component in other eggplant recipes.
For pan fried eggplant, I prefer slices, for several reasons:
- It’s the fastest method for cooking eggplant.
- You get caramelized edges on each slice.
- It’s easier to get nice browning because you can saute without moving and flip once.
- The ideal thickness is 1/4 inch thick, which allows the eggplant to cook quickly and caramelize well. However, you can slice 1/2 inch thick instead (and cook for longer) if you like.
How To Cook Eggplant
This section shows the best way to saute eggplant, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. Sprinkle eggplant with salt, pepper, and garlic powder. If you want more flavor, you can add some Italian seasoning as well.
TIP: No need to pre-salt unless our eggplant is very large.
This is a common practice with eggplant to remove bitterness, but most eggplants today are bred to avoid this problem. However, larger ones may still be a bit bitter so for those, you can sprinkle the slices with salt, let them sit for 30 minutes, rinse off and pat dry before cooking.
- Saute. Heat the oil in a large skillet and add the eggplant slices in a single layer. Working in batches, saute the eggplant on both sides, until completely soft, tender, and caramelized. Repeat with remaining eggplant, adding oil between batches, until done. Serve as-is, or add a squeeze of fresh lemon juice and a sprinkle of fresh herbs!
TIP: Don’t move the eggplant around!
Unlike some sauteing methods, in this case we want to leave the eggplant untouched except when flipping. This will give us that beautiful, delicious browning.
Sauteed Eggplant Variations
Try out these tasty eggplant recipe variations that give you endless ways to enjoy this flavorful vegetable:
- Eggplant and zucchini – Fry a mix of eggplant and zucchini slices. Both work great using this method, just make sure they are sliced to the same thickness.
- Pan fried eggplant cubes – Like I explained above, I much prefer to saute eggplant slices, but if you prefer, you can saute cubes instead. Be sure to turn them occasionally so that all sides get browned.
- Garlic – If you prefer fresh minced garlic instead of the garlic powder used in this recipe, add the 4 cloves minced garlic toward the end of cooking so that it doesn’t burn.
- Mediterranean – Pan fry eggplant using the instructions below, then add the toppings (tomatoes, olives, red onions, feta, and fresh basil) from this Mediterranean chicken recipe.
- Cheese – When the eggplant is almost done, place a cube of feta cheese or a sprinkle of mozzarella cheese on each eggplant, cover, and let it melt.
Storage Instructions
- Store: Keep eggplant in a sealed container in the refrigerator for 3-5 days.
- Reheat: Heat eggplant in a 350 degree F oven until warm. Sauteed eggplant is also delicious cold!
Can You Freeze Eggplant?
Yes, you can freeze cooked eggplant slices for up to 1 year, between layers of parchment in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
What To Serve With Eggplant Recipes
Easy eggplant recipes like this one pair well with Italian, Greek, and Middle Eastern flavors:
- Sauces – The caramelized flavors in this dish are sweet and savory on their own, but you can also add a sauce, like marinara sauce (or even just tomato sauce) or tahini sauce.
- Chicken – I like to make Italian-inspired chicken meals like Caprese chicken with balsamic glaze, chicken Cacciatore in the slow cooker, or bruschetta chicken. But it goes just as well with simpler chicken dinners, like baked chicken legs or grilled chicken thighs!
- Lamb – Serve eggplant with lamb kofta kebabs or roasted lamb chops for a Mediterranean meal. Add tzatziki sauce if you like!
- Sausage – Eggplant flavors pair well with sausage stuffed mushrooms, hearty sausage kale soup, or sausage stuffed zucchini boats.
- Pasta – Try this sauteed eggplant recipe with your favorite noodles, or choose healthier veggie options like zucchini roll ups, savory zucchini lasagna, or oven baked spaghetti squash.
- Salads – Add an eggplant layer to Caprese salad, or slice the eggplant add to a Mediterranean chicken salad or Italian-inspired steak salad.
- Sandwiches – Cooked eggplant makes a delicious addition to your favorite sandwich.
More Easy Eggplant Recipes
Make the most of your fresh summer veggies with these healthy and simple eggplant recipes:
Tools For Cooking Eggplant
- Hard Anodized Skillet – The surface on this one is nonstick, but it’s also on the heavier side for even heating and excellent browning. Plus, the bottom has a large surface area to fit a lot of eggplant slices.
Sauteed Eggplant Recipe
Sauteed Eggplant Recipe
Once you learn to cook eggplant, you'll pair it with everything! This sauteed eggplant recipe is pan fried & caramelized in just 20 minutes.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Slice the eggplant crosswise to make circles, about 1/4 inch (6 mm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. If the slices are damp, pat them dry.
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Sprinkle the eggplant slices on both sides with garlic powder, sea salt, and black pepper.
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Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-low to medium heat. Working in batches, add the eggplant slices in a single layer. Saute eggplant for 3-6 minutes per side, until soft, browned, and caramelized on both sides. Repeat with the remaining eggplant slices, adding about 1-2 tablespoons of oil per batch.
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Recipe Notes
Serving size: 4-5 slices, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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76 Comments
Lorrie
0Just what I wanted, thank you. Had a leftover eggplant to use and didn’t want parmigiana again. Was out of garlic powder so used fresh. Ty Ty Ty!
Vic
0Very good! Thank you!
leticia
0Thank you for the recipe, never made eggplant, this was really good. I modified a little using all your step but added marinara sauce with some parmesan cheese, flipped each side to melt/warm the sauce, yum! I ate over a green salad, and made it a full meal. Tonight, I plan to use some slices with a pork chop.
Catherine
0Do you dip eggplant in milk and let set?
Wholesome Yum D
0Hi Catherine, I do not do that in this recipe.
Dan
0How about placing the salt, pepper and garlic in some cornstarch and then coat the eggplant for frying? Just curious.
Wholesome Yum D
0Hi Dan, I have never tried the recipe that way so I can’t say for sure if that would work.
Aviva Goldfarb
0Thanks for the recipe, but this turned out way too greasy for me, not sure if I did something wrong.
Wholesome Yum D
0Hi Aviva, I just want to confirm that you didn’t add all the oil into the pan at one time?
Betty Suter
0Excellent receipe! First time I made eggplant. We’ll be trying it again soon. Very simple.
Sarah Lee
0Love the recipe
Thom Pantazi
0Hey there! What a delightful recipe site! I am usually put off by sites that don’t show this old cook a recipe card first. I am often looking for what I can do with what I have on hand. I need to see if I have the ingredients first. Most sites seem to be more about blogging then recording a recipe.
Enough about your great site layout, I love the ideas you have for zucchini and eggplant. As my two favorite vegetables, I learned from my mother especially with eggplant, to salt the slices and set them in a colander over a plate. That draws out the bitterness. After 20 minutes rinse and pat dry.
By the way, your recipes seem to have been taken from my family cookbook! In other words, yummy and easy.
Maya | Wholesome Yum
0Thank you so much for the kind words, Thom! I’ve spent a ton of time trying to make the post format helpful and it means a lot to hear that it is. I’m also happy to hear you like the recipes. Enjoy!
Clarice
0Just curious, have you tried to ‘air-fry’ the eggplant???
Wholesome Yum D
0Hi Clarice, Here is my recipe for air fryer eggplant.
Suzanne
0The egg plant was good – not too greasy, but it was rather bland and never caramelized. What about this recipe would make the eggplant become caramelized?
Wholesome Yum D
0Hi Suzanne, Unlike some sautéing methods, in this case we want to leave the eggplant untouched except when flipping. This will give you the caramelization.
Cecilia
0SO yummy!! We preferred to remove the skin first though.
Joe P
0I made this recipe, with the air-fryer pork chops and a salad the other night for dinner. I did get my eggplant a little browner than I should have, but that’s down to my cooking skills, not the recipe. I will say that, despite this, this was my favorite eggplant preparation I’ve ever eaten. The caramelization was perfect, the spices were present but not overpowering. This was so freaking GOOD!
Tried reviewing this via the phone app, but it apparently didn’t go through. Attempting here!
Tricia
0Delicious!!!
Marcia D
0I’m usually not an eggplant person, but the caramelization on this sautéed eggplant makes it delicious!
Altagracia S.
0Do you leave skin on eggplant?
Wholesome Yum A
0Hi Altagracia, Yes, I leave the skin on the eggplant.
Camellia G.
0Yes, eggplant cooked following your directions was yummy.
Magid S.
0I followed your recipe and made this today, but it absorbed too much oil. I found out that if you slice the eggplant, sprinkle them on both sides with some salt and then let them sit flat on a paper towel for a couple of hours before frying, it will use a lot less oil and fries faster as well.
Kristin S.
05 stars – sautéing meant I didn’t heat up the kitchen by needing to use my oven. Super fast, easy, and healthy! I love that it caramelized, giving a nice sweetness. Even the kids loved it!
Joe
0I made this along with the air fryer pork chops and salad tonight for dinner. SO GOOD. My eggplant was a bit softer than it should’ve been, but that’s MY fault. The recipe is great! The caramelization was perfect. I’m not normally a fan of eggplant, but I think you might have converted me, Maya!
Margaret Rogers
0Before I started eating Keto a year ago, I would have never considered eating eggplant any other way than rolling in cornmeal and deep fat frying. But this recipe is awesome! It was so easy to make, and it’s a delicious side dish. I served it with my air-fryer chicken wings. Thank you. This one is a hi!
Paula M.
04 stars , easy to make , healthy , fast , love the carmelizing effect . I cooked one extra minute on each side .
Lisa Sahakyan
0Delicious.. I love eggplant 🍆
Jane
0This is my favorite way to cook eggplant. It’s quick and easy, and it always turns out delicious!
Sarah
0I love pan-fried veggies! I cut the eggplant into strips and we had it with your simple marinara sauce – so good and such an easy side – even for little ones!
Shelby
0I never know what to do with eggplant and always mess it up. But your easy to follow instructions were so helpful, even the kids enjoyed this!
Gina
0Even as a someone who’s meh on eggplant, this recipe came out beyond delicious! Caramelizing each slice really enhanced the flavor.
Erin
0This was so much better than how I usually make eggplant! So, so flavorful and easy, too. Can’t beat that! Thanks.
Lori Z
0This is so easy and I Love that the Eggplant isn’t coated in breadcrumbs!! Our only change was to use parmesan cheese.
Pete
0This turned out delicious! I bet leftovers would be cool in a sandwich with fresh mozzarella, tomato and basil.
Sherwin Inigo
0Is there any substitute for butter to make your sauteed eggplant tasty?
Wholesome Yum D
0Hi Sherwin, This recipe calls for olive oil.
John
0Who would’ve thought you could leave the skin on the eggplant slices for making sandwiches, they were fantastic. I’ve always peeled the skin off first and salted them. This is the way I’ll be making one of my all time favorite sandwiches from now on. Thank You So Much for posting this recipe.
Gina
0Loved this simple way to prepare eggplant. I grew small Listada de Gandia eggplants for the first time this year and I preferred this quick and simple recipe to some of the more ornate recipes I’ve tested. I’m still getting fresh eggplants from my garden but had a few haunting me from the fridge and sideboard so they got peeled and sautéed for lunch today. I agree with some others that they really do absorb the oil so I’d be more careful about how much I added next time. I also transferred to a paper towel lined plate for a minute before eating. Thanks for sharing this recipe!
Jake
0Did not turn out the way I wanted.
The eggplants soaked up the oil, becoming a gross mess. The author should either suggest a higher temperature for the oil or pre-cooking the eggplant to break down its absorbent structure.
Wholesome Yum D
0Hi Jake, If you prefer baking the eggplant, try my roasted eggplant recipe instead.
Kim
0Tasty. My kids started an eggplant at school before summer break, we transplanted to the garden and were wondering how we were going to eat it (I’m not typically a fan of eggplant). This was great!
Sonja
0After cooking, if the eggplant tastes a little bitter is there any way to fix that.
Kimberly
0In regards to the bitterness question, Sicilians have been making eggplant this way for centuries, but the difference is they would slice it lengthwise add the salt and then put a board with some heavy objects on top and squeeze what my Nana would call “the poison out” for the morning. Then dry with paper towels it does work and removes bitterness.
Wholesome Yum D
1Hi Sonja, Eggplant that is bitter is usually over ripe or you could try to salt it before cooking.
Janet Carlton
0It was good, but the skin was bitter. I would remove the skin when I make it again. Thanks for the easy tasty recipe. I did brush on the oil to use less.
Alvin
0Eggplant is like a sponge it soaked up all the oil in the pan. When 3-4 tablespoons of oil are used for cooking that means you will be eating 3-4 tablespoons of oil – which is not so healthy. This recipe would probably be healthier if the oil was brushed on the eggplant and baked in the oven.
Maya | Wholesome Yum
0Hi Alvin, It’s true that eggplant soaks up the oil, but olive oil is a very healthy oil. If you prefer baking the eggplant, try my roasted eggplant recipe instead.
Betty Pennington
0did not find a place to troubleshoot. HELP.
Maya | Wholesome Yum
0Hi Betty, This one is a pretty straightforward recipe — what issues did you have? Happy to help if you can provide more detail.
Ta
1Just made this for lunch. Melted some feta on top as suggested in the recipe and served with a simple side salad (lettuce tomatoes carrot olives dressing). It was very tasty. Lovely light lunch.
Jilly Swan
0Soooo delicious …and incredibly simple!
Jade
0Delicious.
Lathiya
0That looks super yum. I love such super simple recipes with minimal ingredients. That eggplant looks delicious.
Amy L Huntley
0This is one of my favorite ways to use eggplant! So salty and crispy! Perfection.
Eden
0Such a great side dish! Easy to make and so good!
Beth
0Yummy! This recipe looks amazing and so tasty! My family and I are going to love this recipe! We love eggplant and I can’t wait to share this recipe with my family! Excited to give this a try!
Cindy
0I have never sautéed eggplant before and this was actually pretty perfect. The carmallzed edges were the best part!
Scarlet
0This sauteed eggplant came out so good. I love how it browns up in the pan with the single layer method. Delish!
JENNIFER STEWART
0I love eggplant! I think it is highly underused! My parents used to make eggplant roll ups growing up and I would inhale it. I love this recipe as it’s quick and easy and I hope to get my kids to love eggplant with it!
Terri Steffes
0Thanks for the tip about not salting. It made a big difference!
Kristyn
0Sautéing sure gives the eggplant a nice, golden crust & the flavor is amazing!! We use eggplant for many recipes & this is one high on my list!!
Natalie
0Eggplant has become one of my favorites!! Love all the variations you shared! Sautéing makes it so yummy!