Eggplant Delight Recipe -
Eggplant Delight Recipe

Eggplant Delight

Recipe by  

"Sliced Eggplant topped with sliced onion smothered with cheese. You can make these ahead of time, just reheat and top with cheese before serving."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2006

My family really enjoyed this recipe. I made a few changes: I sliced the eggplant a little thinner and sauted it and the onions in olive oil instead of vegetable oil. To add a little more flavor I sprinkled garlic powder on top. Instead of finishing it in the pan, I placed it on toast on a baking sheet and then put mozzarella cheese on it. Then I put it in the oven until the cheese melted. I will definatly make this again!

Most Helpful Critical Review
Nov 01, 2005

This is a good recipe for something quick and easy to do with eggplant. The flavor was good, but seemed to be missing something.

Oct 18, 2006

This was delicious. My family, who are not eggplant lovers ate every last scrap. I did make some changes. I seasoned the eggplant with garlic, salt and pepper while frying in extra virgin olive oil, then removed to a cookie sheet and topped with flavored bread crumb, onion, a slice of tomato and cheese. I heated this in a 350 oven until the cheese melted. This will definitely become a regular.

Jul 18, 2007

I made this as a side dish, but it could easily be a main course. It was so delicious! I used this recipe as a base and followed the suggestions of other reviewers. These were my changes: I seasoned the eggplant with salt, pepper, and granulated garlic. I topped with the onions, then parmesan cheese. This was topped with tomato, then cheese. I didn't have enough tomato for all the eggplant slices, and in tasting the finished product, the tomato slices were a WORLD better than the ones with no tomato. Also, I only had processed cheese slices; they were creamy, but I think a nice sharp cheddar would have been better. This will be a great summer staple!

Jun 08, 2006

Delicious!!! Very easy and great. I made this recipe healthy by not frying the eggplant and onions, but just sauteing them in PAM. Another thing I did to make this healthier was I put fat-free cheese instead of regular cheese. Thanks for the great recipe!

Oct 03, 2007

Delicious! I did make some changes so I gave the recipe 4 stars. I sliced my egplant thin and added fresh garlic with the onion. I layered egplant, onion, mild cheddar cheese, tomato slices and then sharp white cheddar on top. Then I put them in the broiler until the cheese was bubbly. I sprinkled oregano on some of them and liked it w/ and w/o oregano.

Jun 19, 2008

This was just delish! What a great idea. I didn't bread mine as others did, and after sautéing the eggplant, I put it in a tart dish, covered with sautéed garlic and red onions and baked at 350 for about 20mins, then covered with extra sharp cheddar, popped it back in the oven until the cheese bubbled. We loved it and my 3yo even had seconds!

Feb 05, 2007

Loved it. I went with less oil, though I dunked the eggplant slices quickly in Greek dressing, and sprinkled some breadcrumbs mixed with oil on top. Shook some garlic powder on top. I served it with leftover rice (fried) and my hubby scraped the bottom of the eggplant dish. Very nice and as an extra benefit -- it is fast as well!


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  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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