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Sauteed Eggplant W/Tomato And Onion Topping

Sauteed Eggplant W/Tomato and Onion Topping (5 recipe image
This Italian side-dish features Eggplant, trimmed 1 teaspoon Oregano, crushed, Onion, chopped 1/2 c Dry red wine. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 186.1
Dietary: Gluten-free, Vegetarian
Description
This Italian side-dish features Eggplant, trimmed 1 teaspoon Oregano, crushed, Onion, chopped 1/2 c Dry red wine. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Eggplant, trimmed
  • 1 teaspoons Oregano, crushed
  • 1 Onion, chopped
  • 1/2 cups Dry red wine
  • 3 tablespoons Olive oil
  • 4 tablespoons Grated Parmesan cheese
  • 2 cloves Garlic, minced
  • 2 tablespoons Parsley
  • 2 whole Tomatoes, chopped
Directions
  1. 1
    Cut eggplant into 1/2 inch slides,
  2. 2
    sprinkle with a little salt on both sides (to draw out water), and
  3. 3
    let slices
  4. 4
    drain in colander for 30 minutes.
  5. 5
    While eggplant is draining,
  6. 6
    cook the onion in 1 tb olive oil over moderate
  7. 7
    heat , stirring until golden;
  8. 8
    stir in garlic, tomatoes, oregano and wine and
  9. 9
    simmer , stirring occasionally, for 10 minutes, or until liquid is almost evaporated.
  10. 10
    Stir in the Parmesan cheese, parsley and salt and pepper to taste;
  11. 11
    transfer the topping to a bowl,
  12. 12
    cover and keep warm.
  13. 13
    Brush salt from surfaces of eggplant, rinse quickly and pat dry.
  14. 14
    In the skillet,
  15. 15
    heat the remaining olive oil until hot, but not smoking and
  16. 16
    cook the eggplant, browning on one side, then turn,
  17. 17
    heat , and
  18. 18
    cook an additional 5 minutes or more until tender.
  19. 19
    Transfer to plate, spoon the tomato and onion topping onto it, and serve with additional cheese

Nutrition Facts

Servings 4

Amount Per Serving
Calories 186.1kcal
% Daily Value *
Total Fat 11.6g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 11.4mg1%
Total Carbohydrate 19.2g7%
Dietary Fiber 2.0g8%
Sugars 2.2g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheese, chopped, crushed, dry, eggplant, garlic, grated, italian, minced, oil, olive, onion, oregano, parmesan, parsley, red, sauteed, side-dish, simmering, tablespoon
Read it online: https://www.chefs-mate.com/recipe/sauteed-eggplant-w-tomato-and-onion-topping-5/