Food Recipes Side Dishes Vegetable Side Dishes Sauteed Eggplant with Parmesan 1 Review Chef Coverage from F&W Editors Top 10 Fast Sides By Melissa Rubel Jacobson Updated on December 3, 2015 Rate PRINT Share Trending Videos Close this video player Total Time: 15 mins Yield: 4 Ingredients 5 tablespoons extra-virgin olive oil 1 medium eggplant (1 pound), cut into 1/2-inch dice Freshly grated Parmigiano-Reggiano cheese Kosher salt and freshly ground pepper Directions In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes. Transfer to a bowl and toss with grated cheese. Season with salt and pepper and serve. Originally appeared: April 2012 Rate It Print