Recipe By CWDORMAN
Rating
Published Apr 2nd
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 201.2

Sliced Eggplant topped with sliced onion smothered with cheese. You can make these ahead of time, just reheat and top with cheese before serving.

Recipe Ingredients

  • 3 tablespoons vegetable oil
  • 1 medium eggplant, sliced into 1/2 inch rounds
  • 1 medium onion, sliced into rings
  • ½ cup shredded Cheddar cheese
  • salt and pepper to taste

Cooking Directions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.

Nutrition Facts

  • Calories 201.2
  • Carbohydrate 13.3 g
  • Cholesterol 14.8 mg
  • Fat 15.2 g
  • Fiber 3.7 g
  • Protein 4.9 g
  • Saturated Fat 4.6 g
  • Sodium 399.9 mg
  • Sugar 5.4 g

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Reviews

  1. this is not the first time I've made this super easy and delicious eggplant. this recipe is easy to make your own. I added a slice of tomato to each eggplant slice used provolone and white cheddar and parmesan. then I baked it to melt the cheese and put bacon on top. yummy
  2. This was just delish! What a great idea. I didn't bread mine as others did, and after sautéing the eggplant, I put it in a tart dish, covered with sautéed garlic and red onions and baked at 350 for about 20mins, then covered with extra sharp cheddar, popped it back in the oven until the - Read more ...
  3. This is an excellent recipe. The only thing I did differently was to peel the eggplant.( My husband says the skin tastes bitter.)Fast easy & delicious. What more could I ask for? Thanks for sharing.
  4. I made this as a side dish, but it could easily be a main course. It was so delicious! I used this recipe as a base and followed the suggestions of other reviewers. These were my changes: I seasoned the eggplant with salt, pepper, and granulated garlic. I topped with the onions, then parmesan cheese. - Read more ...
  5. Loved it. I went with less oil though I dunked the eggplant slices quickly in Greek dressing and sprinkled some breadcrumbs mixed with oil on top. Shook some garlic powder on top. I served it with leftover rice (fried) and my hubby scraped the bottom of the eggplant dish. Very nice and as an extra - Read more ...
  6. This was delicious. My family, who are not eggplant lovers ate every last scrap. I did make some changes. I seasoned the eggplant with garlic, salt and pepper while frying in extra virgin olive oil, then removed to a cookie sheet and topped with flavored bread crumb, onion, a slice of tomato and cheese. I - Read more ...
  7. don't use too much oil - the cheese makes it pretty greasy; don't cook for too long - hard to eat if too soft
  8. My family really enjoyed this recipe. I made a few changes: I sliced the eggplant a little thinner and sauted it and the onions in olive oil instead of vegetable oil. To add a little more flavor I sprinkled garlic powder on top. Instead of finishing it in the pan I placed it on toast - Read more ...
  9. Delicious!!! Very easy and great. I made this recipe healthy by not frying the eggplant and onions but just sauteing them in PAM. Another thing I did to make this healthier was I put fat-free cheese instead of regular cheese. Thanks for the great recipe!
  10. This is a good recipe for something quick and easy to do with eggplant. The flavor was good but seemed to be missing something.
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