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Get It NowI usually just roast eggplant or air fry eggplant as my go-to methods to cook this summer produce — they are tender, simple, and hands-off. But one steamy day when the oven was just out of the question and I was out of parmesan, I experimented with cooking eggplant on the stovetop instead. I expected it to be a rare exception for hot days, but it turns out there are more reasons to prepare it this way. Surprise, I’ve been making this easy sauteed eggplant recipe every summer ever since! It caramelizes even more than the oven version and it’s quicker — you’re going to love it.
Why You’ll Love My Sauteed Eggplant Recipe
- Sweet and tender, with caramelized edges – That golden brown, caramelized texture and naturally sweet flavor are everything. It’s just not the same when you bake it.
- 5 simple ingredients – You’ll just need an eggplant and my basic pantry staples for cooking most vegetables: oil and spices. Nothing fancy, because we’re letting the veggie itself shine! (Yes, it’s technically a fruit, but its nutrients are more like vegetables.)
- Quick and easy – Some eggplant recipes require you to dice the eggplant, but for this one I just slice it, which is faster. (But I do have other options below.) The entire dish will only take you around 20 minutes.
- Easy, healthy side dish – It’s naturally gluten-free, doesn’t feel heavy, and goes with almost anything you want for dinner! I serve this with so many mains.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- 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. You can cook eggplant this way using any type, but I always use American globe eggplant, since that’s the most common here. 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:
- Slices – The method I use in this eggplant recipe! Simply cut the eggplant crosswise into 1/4 inch circles. I always start with the end that does not have the stem, so that I have the leafy end to grab onto as I slice.
- Strips – Slice into 1/2 inch circles first, 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, 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
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Slice and season. Cut the eggplant into slices, then sprinkle them with salt, pepper, and garlic powder.
- Saute until tender. Heat the olive oil in a large nonstick skillet over medium-low to medium heat. Add the eggplant slices in a single layer. Working in batches, saute the eggplant on both sides, until very soft, tender, and caramelized. Repeat, adding oil between batches as needed. If you want to feel fancy, finish with a squeeze of fresh lemon juice, or a sprinkle of fresh parsley like I did here.
My Recipe Tips
- No need to pre-salt unless your eggplant is very large. This is a common practice to remove bitterness, but most eggplants today are bred to avoid this problem. However, I find that larger ones can still be a bit bitter, so I do sprinkle those with salt. Just let the eggplant sit for 30 minutes after salting, then rinse and pat dry before cooking.
- Leave the eggplant skin on. I like the skin (hello, nutrients!), but even if you don’t eat it, I recommend not to peel it before you saute eggplant. It helps the slices stay together as they soften and makes them easier to flip.
- Make the slices pretty thin — 1/4 inch thick is ideal. This allows my eggplant recipe to cook quickly and caramelize well. You can slice 1/2 inch thick instead, but it will take much longer to get soft and you’ll need even lower heat.
- Don’t move the eggplant around. Unlike some sauteing methods, in this case you want to leave the pieces untouched except when flipping. This will give you that gorgeous, flavorful browning!
- Don’t add all the oil at once. Because eggplant absorbs a lot of oil easily, it will soak up whatever you add to the pan pretty fast! I add a bit with each batch instead, so that all the pieces get some oil but none of them turn out too oily. (I’ll be honest though, you’ll definitely taste some of the olive oil in each bite — which I think is delicious.)
- Cook for long enough. Eggplant tastes best when it’s very soft and starts to caramelize. The time can vary depending on your pan, stove temp, and the thickness of the slices, so just make sure it’s soft and golden before you remove from heat. I press on it gently with my wooden spoon or spatula to check.
- Watch the heat. This recipe works best at medium or medium-low, but sometimes, especially if your eggplant slices are on the thicker side, they’ll brown on the outside while the inside is still firm. If this happens, turn the heat all the way down to low and continue cooking eggplant until soft.
- Use 2 pans if you want to save time. I love almost everything about this eggplant recipe, except the fact that I have to wait for each batch to cook. Using 2 (or even 3!) skillets makes it a lot quicker, though you do end up with multiple pans to wash.
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.
Leftover ideas:
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.
Serving Suggestions
This healthy side pairs with almost anything, but I usually like to serve eggplant dishes with Italian, Greek, or Middle Eastern flavors:
- 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.
Sauteed Eggplant Recipe
Once you learn to cook eggplant this way, you'll pair it with everything! This tender, caramelized, sauteed eggplant recipe takes 20 minutes.
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 nonstick 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.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
86 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, but feel free to try it.
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. Another possibility is that you didn’t cook it for long enough.
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!