Sautéed Eggplant with Panko is a great topping for ravioli, chicken, pasta, and more. You could also eat it alone as a side dish.
For more ideas of what to make, check out all of our recipes.
If you follow Drugstore Divas on Instagram, you know that our backyard garden has been doing so well this year. It’s amazing how some years it just does better than others. This year, our real anomaly is the eggplant plants. They’ve been growing so well, which has started to make me think of other ways to cook eggplant. The other day I made Sautéed Eggplant With Panko that was just amazing.
Our homegrown eggplants are round and softball-sized. If you are picking up an eggplant from the store for this, you’ll probably end up with a long, oblong eggplant. That’s fine. It will just make a lot more of the recipe than the smaller eggplant.
Making this Sautéed Eggplant With Panko is a delicious way to add some eggplant on your plate. For more ideas, check out our list of Budget-Friendly Eggplant Recipes.
Sautéed Eggplant With Panko Recipe
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Sautéed Eggplant With Panko Ingredients:
- 1 eggplant
- 4 cloves garlic
- 1/8 cup Panko breadcrumbs
- Salt
- 1 teaspoon olive oil
How To Make Sautéed Eggplant With Panko:
Dice the eggplant, leaving the skin on.
Put it in a bowl of water, completely soaking the eggplant. Add a pinch of salt. Let it sit for 30 minutes to 1 hour. The salt will pull out any bitterness in the eggplant.
Drain the eggplant and rinse it.
Heat the oil in a pan. Add the chopped garlic and sautée until the garlic starts to cook.
Add in the eggplant. Cook until the eggplant is tender, approximately 15 to 20 minutes (depending on how small you chopped it). Be mindful of stirring quite a bit so that the garlic doesn’t burn.
Remove from the heat. Toss in the Panko and stir to coat the eggplant.
Use it to top ravioli, pasta, chicken, or just serve it as a side.
Sautéed Eggplant With Panko
Sautéed Eggplant with Panko is a great topping for ravioli, chicken, pasta, and more. You could also eat it alone as a side dish.
Ingredients
- 1 eggplant
- 4 cloves garlic
- 1/8 cup Panko breadcrumbs
- Salt
- 1 teaspoon olive oil
Instructions
- Dice the eggplant, leaving the skin on.
- Put it in a bowl of water, completely soaking the eggplant. Add a pinch of salt. Let it sit for 30 minutes to 1 hour.
- Drain the eggplant and rinse it.
- Heat the oil in a pan. Add the chopped garlic and sautée until the garlic starts to cook.
- Add in the eggplant. Cook until the eggplant is tender, approximately 15 to 20 minutes (depending on how small you chopped it).
- Remove from the heat. Toss in the Panko and stir to coat the eggplant.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 153Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 342mgCarbohydrates 31gFiber 8gSugar 10gProtein 4g
Did you make this Sauteed Eggplant With Panko recipe yet? Let us know how it went in the comments.
Steph Social
Thursday 25th of July 2019
I love eggplant and it’s so versatile! This dish looks delicious!
Lyosha
Wednesday 24th of July 2019
looks delicious! I like eggplants a lot, the taste is always special and never fails.
Brittany
Wednesday 24th of July 2019
I like eggplant! I love the greek dish! This looks like such an awesome recipe!!
Ceci Rey
Wednesday 24th of July 2019
What a great idea. I have done this with zucchini and squash, but, never thought about eggplant. Thanks for the inspiration!
Sarah Meh
Wednesday 24th of July 2019
This recipe is totally new for me. I love to try different recipes. Thanks for sharing this with us.