Sauteed Eggplant

Once you learn how to saute eggplant, you’ll pair it with everything! This sauteed eggplant recipe is perfectly caramelized and takes just 20 minutes.

Full ingredients + instructions are on the recipe card at the end. Before you scroll or jump down, don’t miss the useful tips in the post!

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This sauteed eggplant recipe transforms a classic summer veggie into a quick-cooking side dish that goes with so many mains! I have always roasted eggplant when I want to cook this veggie, but recently experimented with how to saute eggplant. And you’re going to love it! Pan fried eggplant caramelizes even more than the oven version!

Just like the roasting method, these simple sauteed eggplant slices take a few common kitchen ingredients. The main difference is that pan frying takes even less time — and you don’t have to wait for your oven to heat up!

Can You Saute Eggplant?

Yes, you absolutely can saute eggplant! It’s quick, easy, and delicious.

Why You’ll Love This Sauteed Eggplant Recipe

Rich, savory and sweet flavor
Soft texture with caramelized edges
Just 5 basic ingredients
Ready in 20 minutes total
Easy to pair with lots of dishes

Sauteed Eggplant Ingredients

This section explains how to choose the best ingredients for eggplant saute, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Eggplant – Get a firm one, with smooth, shiny skin and no nicks. Cook it as soon as you can for freshest flavor.
Garlic Powder – Sauteed eggplant with garlic brings out natural flavors in this veggie. You could also use fresh minced garlic, but you’ll want to add it later in the cooking process to avoid burning.
Sea Salt & Black Pepper
Olive Oil – Eggplant sauteed in olive oil (especially extra virgin) has so much flavor, but you can also use any cooking oil you have on-hand.

How To Cut Eggplant For Frying

There are a few different ways to cut eggplant for sauteing:

Slices. Cut the eggplant crosswise into 1/4 inch circles. Start with the end that does not have the stem, so that you have the leafy end to grab onto as you slice.
Strips. Slice the eggplant into 1/2 inch slices, then stack the slices and cut them into long strips.
Cubes. Cut the same way as strips, but then cut all the strips in the opposite direction to make cubes.

The last two methods work well in sauces or as a component in other recipes.

For pan fried eggplant, I prefer slices, for several reasons:

It’s the fastest method.
You get caramelized edges on each slice.
It’s easier to get nice browning because you can saute without moving and flip once.
The ideal thickness is 1/4 inch thick, which allows the eggplant to cook quickly and caramelize well

How To Saute Eggplant

This section shows the best way to saute eggplant with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

Season. Sprinkle eggplant with salt, pepper, and garlic powder. If you want more flavor, you can add some Italian seasoning as well.

TIP: No need to pre-salt! This is a common practice with eggplant to remove bitterness, but most eggplants today are bred to avoid this problem. Eggplant cooks up much faster this way, too.

Seasoned raw eggplant slices flat on a platter

Saute. Heat oil in a large skillet and add eggplant slices in a single layer. Working in batches, saute the eggplant on both sides, until completely soft and caramelized. Repeat with remaining eggplant, adding oil between batches, until done.

TIP: Don’t move the eggplant around! Unlike some sauteing methods, in this case we want to leave the eggplant untouched except when flipping. This will give us that beautiful, delicious browning.

How Long To Saute Eggplant?

Eggplant slices need to cook for 3-6 minutes per side, assuming you slice them 1/4 inch thick. They’re done cooking when soft, browned, and caramelized on the outside.

Pan Fried Eggplant Variations

Sauteed eggplant and zucchini – Fry a mix of eggplant and zucchini slices. Both work great using this method, just make sure they are sliced to the same thickness.
Sauteed eggplant with garlic – If you prefer fresh minced garlic instead of the garlic powder used in this recipe, add the garlic toward the end of cooking so that it doesn’t burn.
Mediterranean sauteed eggplant – Pan fry the eggplant using the instructions below, then add the toppings from this Mediterranean chicken recipe.
Pan fried eggplant cubes – Like I’ve explained above, I much prefer to saute eggplant slices, but if you prefer, you can saute cubes instead. Be sure to turn them occasionally so that all sides get browned.
Eggplant with feta – When the eggplant is almost done, place a cube of feta cheese on each eggplant, cover, and let it soften.

Close up shot of finished sauteed eggplant recipe

Storage Instructions

Store eggplant in a sealed container in the refrigerator for 3-5 days.

Can cooked eggplant be frozen?

Yes! Freeze cooked eggplant slices between layers of parchment in a freezer-safe bag or container. It can store for up to a year in the freezer. Thaw overnight in the refrigerator before reheating.

Reheating instructions:

Heat eggplant in a 350 degree F oven until warmed through. Sauteed eggplant is also delicious cold!

What To Serve With Sauteed Eggplant

Sauteed eggplant recipes pair well with Italian, Greek, and Middle Eastern flavors. It tastes delicious with a variety of meats and hearty pasta dishes, too:

More Healthy Eggplant Recipes

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Ingredients

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Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Slice the eggplant crosswise to make circles, about 1/4 inch (6 mm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice. If the slices are damp, pat them dry.
Sprinkle the eggplant slices on both sides with garlic powder, sea salt, and black pepper.
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-low to medium heat. Working in batches, add the eggplant slices in a single layer. Saute eggplant for 3-6 minutes per side, until soft, browned, and caramelized on both sides. Repeat with the remaining eggplant slices, adding about 1-2 tablespoons of oil per batch.

Recipe Notes

Serving size: 4-5 slices, or 1/4 entire recipe

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 150

Fat 13.7g

Protein 1.2g

Total Carbs 7.1g

Net Carbs 3.6g

Fiber 3.5g

Sugar 4.1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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