Sautéed Eggplant

This is one of my favorite dishes, especially during the fall comfort-food season. Eggplant is healthy and delicious, two prerequisites for any organic gardener! A wonderful source of dietary fiber, eggplant is also great for the brain, heart and joints. Nasunin is a potent antioxidant and free radical fighter. Laboratory animals that were given eggplant juice were shown to have significantly reduced cholesterol in their blood and the walls of their blood vessels relaxed.

Convinced this is THE comfort food of the season? Perfect! Enjoy it with a heaping serving of tomato sauce–another cardio enhancer!

sauteed-eggplantSautéed Eggplant

1 large eggplant, sliced lengthwise about 1/4″ thin slices

1 egg

1/4 cup milk

Italian-style bread crumbs

salt & pepper

1 TBSP olive oil

1 TBSP butter

1/2 cup of your favorite tomato sauce

Slice the eggplant and set out to dry on paper towels.


Combine egg and milk and whisk briskly. Add salt and pepper, to taste. Place bread crumbs in a bowl. After eggplant dries for approximately 15 minutes, immerse slices in egg mixture until both sides are saturated, then coat in bread crumbs.


Heat olive oil and butter over medium heat.


When butter bubbles, sauté coated eggplant slices until golden brown, about 3/4 minutes a side.


Drain on a plate covered with paper towels. Serve warm.

Optional:  Sprinkle with Parmesan or Mozzarella cheese or layer in lasagna