- 1 (1-pound) eggplant, cut into 1/2-inch slices
- 1 3/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- Season both sides of eggplant slices with 1 1/4 teaspoons salt; let stand at least one hour. Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 teaspoon salt.
- Heat oil in a large nonstick skillet over medium-high heat. Add eggplant slices; cook 3 minutes or until browned. Turn slices over. Cover, reduce heat to medium, and cook 25 minutes or until eggplant is soft.
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