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How to Cook Eggplant in a Stovetop Pan

by
author image Shelley Frost
Based in the Midwest, Shelley Frost has been writing parenting and education articles since 2007. Her experience come from teaching, tutoring and managing educational after school programs. Frost worked in insurance and software testing before becoming a writer. She holds a Bachelor of Arts in elementary education with a reading endorsement.
How to Cook Eggplant in a Stovetop Pan
How to Cook Eggplant in a Stovetop Pan Photo Credit Michelle Black/Demand Media

Eggplant works in a variety of dishes, from grilled eggplant sandwiches to eggplant Parmesan. Cooking eggplant on the stove top in a skillet is a simple preparation method when you want to include the vegetable in stir-fry, on a pizza or in a pasta dish. The sponge-like texture of the eggplant means it can soak up excess oil and become soggy if not prepared correctly. Season the pan-cooked eggplant based on personal preference and the dish to which you are adding the eggplant.

Step 1

How to Cook Eggplant in a Stovetop Pan
Photo Credit Michelle Black/Demand Media

Rinse the eggplant under cool water. Wipe the eggplant with a clean paper towel to dry off the water.

Step 2

How to Cook Eggplant in a Stovetop Pan
Photo Credit Michelle Black/Demand Media

Lay the eggplant on a cutting board. Cut off the stem end of the eggplant. Peel the skin off with a vegetable peeler if desired. The skin is often tough and bitter so most people prefer not to eat it.

Step 3

How to Cook Eggplant in a Stovetop Pan
Photo Credit Michelle Black/Demand Media

Cut the eggplant into 1/4- to 1/2-inch slices. For smaller pieces, cut the eggplant in half lengthwise first, then slice across. Lay the slices out in a single layer on a plate or on the cutting board.

Step 4

How to Cook Eggplant in a Stovetop Pan
Photo Credit Michelle Black/Demand Media

Sprinkle the eggplants on both sides with salt. Use about 2 tablespoons of salt. The salting process draws out moisture in the eggplant and helps reduce the air pockets inside. This means the eggplant will absorb less oil, and the salting process can make the vegetable less bitter.

Step 5

How to Cook Eggplant in a Stovetop Pan
Photo Credit Michelle Black/Demand Media

Rinse off the salt after an hour with the eggplant slices in a colander. Squeeze the eggplant slices between your palms to remove any remaining moisture. Dry the eggplant slices with paper towels.

Step 6

How to Cook Eggplant in a Stovetop Pan
Photo Credit Michelle Black/Demand Media

Heat 1 tablespoon of oil in a skillet. Wait until the oil is hot to add the eggplant to reduce oil absorption. Spread the oil around the skillet to help brown the slices evenly.

Step 7

How to Cook Eggplant in a Stovetop Pan
Photo Credit Michelle Black/Demand Media

Arrange the eggplant slices in the hot oil, leaving space between the pieces so they cook better. Use the tongs to turn the slices frequently so the pieces don't burn.

Step 8

How to Cook Eggplant in a Stovetop Pan
Photo Credit Michelle Black/Demand Media

Place a clean paper towel on top of a plate. Transfer the eggplant slices to the plate when the pieces are lightly browned. Sprinkle the eggplant slices with the desired seasonings, such as salt, pepper, cayenne pepper or garlic powder.

Step 9

How to Cook Eggplant in a Stovetop Pan
Photo Credit Michelle Black/Demand Media

Serve the slices by themselves, or stir them into another dish.

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