Pan-Fried Eggplant
Golden, tender eggplant slices lightly seasoned and pan-fried for a simple and satisfying side dish.
Allowed for Ideal Protein phases 1 to 3.
Serving size
3
Ingredients
- 6 cups Eggplant, cut into slices
- ½ tsp. Salt
- ¼ tsp. Black Pepper
- ¼ cup Water
- Olive Oil Spray
Preparation
Step 1
Lightly spray a non-stick skillet with olive oil and heat over medium flame.
Step 2
Add the eggplant pieces to the skillet and season with salt and black pepper.
Step 3
Pour in the water and cover the skillet with a lid to let the eggplant steam for 4–5 minutes.
Step 4
Remove the lid and continue cooking, stirring occasionally, until the eggplant is golden brown and tender, about 8–10 minutes.
Step 5
Serve warm as a wholesome side dish.
