Honor in-season eggplants by quickly sautéing them until tender with garlic, herbs, and Parmesan. The best part? You don’t need to salt and drain the eggplants!
Ingredients:
3 tablespoons extra virgin olive oil
1 large (about 1 pound) eggplant, cut into 1/2-inch cubes
1/2 teaspoon freshly ground black pepper, more to taste
2 fresh bay leaves (see Recipe Note)
1/2 teaspoon Aleppo pepper or crushed red pepper flakes
4 cloves garlic, minced
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley, basil, or chives
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