Heat the olive oil in a 10-inch skillet over medium heat.
Add the garlic and shallot and cook for 1 minute.
Add the eggplant cubes, salt, pepper, oregano and basil and sauté with the olive oil mixture until the eggplant is slightly browned and becomes tender, about 4 to 6 minutes. Remove from the skillet, sprinkle with Parmesan cheese and serve.
Serving
Suggestions
Nutrition Info- Calories 65; Total Fat 3g (Sat. Fat 1g); Protein 3g; Sodium 143mg; Total Carbohydrate 7g (Fiber 3g)
Originally Submitted
4/25/2010
0 Out of 5 from
0 reviews
You can add this Eggplant Sauté with Shallots, Basil and Oregano recipe to your own private DesktopCookbook.
