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Sautéed Eggplant with Honey

How to cook eggplant: Fried Eggplant with a crispy outside and moist tender inside.

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 4
Calories: 304 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: American

Ingredients

  • 1 large eggplant
  • 2 cups whole milk
  • 1/2 cup all purpose flour
  • 3-5 tablespoons olive oil
  • 3 tablespoons honey
  • 2 tablespoons fresh thyme leaves
  • sea salt

Instructions

    Cup of Yum
  1. Peel the eggplant and slice it into thin 1/8-inch rounds. Place the eggplant slices in an airtight container and pour the milk over it. Cover and refrigerate overnight.
  2. In a small pie pan, mix the flour with 1 teaspoon salt. Heat 2 tablespoons of olive oil in large skillet over medium-high heat. Line a plate with paper towels.
  3. When the oil is hot, dredge a few slices of eggplant in the flour and tap off the excess. Gently place them in the skillet and pan fry for 2 minutes per side. Remove and place on the plate to drain.
  4. Repeat with the rest of the eggplant, adding oil to the skillet as needed. Sprinkle the slices with a little more sea salt as they come out of the skillet. Serve warm, drizzled with honey and sprinkled with thyme.

Nutrition Information

Serving 1serving Calories 304kcal (15%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 12mg (4%) Sodium 56mg (2%) Potassium 461mg (13%) Fiber 4g (16%) Sugar 23g (46%) Vitamin A 390IU (8%) Vitamin C 8.1mg (9%) Calcium 162mg (16%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 304

% Daily Value*

Serving 1serving
Calories 304kcal 15%
Carbohydrates 38g 13%
Protein 7g 14%
Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 12mg 4%
Sodium 56mg 2%
Potassium 461mg 10%
Fiber 4g 16%
Sugar 23g 46%
Vitamin A 390IU 8%
Vitamin C 8.1mg 9%
Calcium 162mg 16%
Iron 1.7mg 9%

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