Ingredients:

  • 1 lb eggplant, cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Dice the eggplant into uniform 1-inch cubes and pat them dry with a paper towel to remove excess moisture.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the eggplant in a single layer and let sit undisturbed for 3-4 minutes until the edges are deep golden brown. Flip and sauté for another 3-4 minutes until tender.
  3. Reduce the heat to medium. Stir in the diced onion and sauté for 2 minutes until translucent. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the salt and pepper, tossing the eggplant to coat evenly.
  5. Remove the pan from the heat. Sprinkle with fresh parsley and grated Parmesan cheese, allowing the residual heat to melt the cheese.