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  Eggplant 1 Large
  Onion 1 Medium, chopped
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Tomatoes 2 Medium, thinly sliced
  Salt 1 1⁄2 Teaspoon
  Oregano leaf 1 Teaspoon, crumbled
  Seasoned pepper 1⁄4 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs) (From An 8 Ounce Carton)
  Chopped parsley 2 Tablespoon, chopped

1. Pare the eggplant; cut in 1-inch-thick slices, then 1-inch cubes.
2. Saute eggplant and onion in butter or margarine in a large skillet for 10 minutes, or till crisply tender.
3. Stir in tomatoes, salt, oregano and pepper. Cover and cook slowly for 10 minutes, or until vegetables are tender; remove from heat.
4. Stir 1/2 cup hot vegetables with sour cream into a small bowl; stir into remaining hot vegetables with parsley. Spoon into a heated serving bowl.

Recipe Summary

Cook Time: 
20 Minutes

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 874 Calories from Fat 616

% Daily Value*

Total Fat 70 g107.9%

Saturated Fat 42.5 g212.4%

Trans Fat 0 g

Cholesterol 180.7 mg60.2%

Sodium 3064.3 mg127.7%

Total Carbohydrates 61 g20.5%

Dietary Fiber 23.1 g92.5%

Sugars 30.3 g

Protein 13 g25.8%

Vitamin A 137% Vitamin C 163.2%

Calcium 29.8% Iron 24%

*Based on a 2000 Calorie diet


Skillet Eggplant Recipe