While eggplant season used to only be in summer, we are seeing these amazing vegetables available in our grocery stores now and at incredible prices, sometimes on sale for a $1.00 a piece, which fits nicely into our budgets. Most of us are aware of Eggplant Parmesan, a classic Italian dish. Preparing this dish requires frying the eggplant and a long bake time. It is the ultimate comfort food if you have the time. However, eggplant simply sauteed can be a delicious addition to your evening meal of pasta, beef or chicken. Delicious sprinkled with parmesan cheese too!

Eggplant is actually quite perishable and ideally should be used within a couple of days of purchasing. To make sure you have the best quality eggplant, choose the heaviest one with taut skin and no mold around the stem. Press gently on the flesh and if it is ripe, it will spring right back. If you can’t use it immediately, store at room temperature as refrigeration will cause eggplant to perish more quickly.

1/4  cup olive oil
2  tablespoons butter
1  whole eggplant
1/4  teaspoon salt
1/4  teaspoon pepper
1/4  teaspoon garlic powder
1/2  teaspoon Italian seasoning
Parmesan Cheese for serving (optional)

Heat olive oil and butter over medium high heat in a 12 inch saute pan. To prepare the eggplant, you may peel it if you wish, however the skin adds tremendous flavor. Remove the stem off and cut the eggplant in half lengthwise. Cut each half lengthwise into 3 wedges. Cut the wedges into 1/2 ” pieces. When the oil and butter are heated, add the eggplant to the pan. You will notice that it absorbs the oil quickly. It will still cook down nicely. Sprinkle with salt, pepper, garlic powder and Italian seasoning. Turn heat to medium and allow to cook until browned stirring occasionally.  Makes 4 Servings.