I love eggplant but it’s tough to find a dish that it doesn’t include red sauce or breading. Here’s a recipe that is so easy and makes eggplant a great side to any protein.
2 tbsp extra virgin olive oil
2 garlic cloves, minced
1 large eggplant, cut into 1/2 inch slices
4 large fresh basil leaves
2 tbsp dried oregano
Heat oil and garlic in skillet over medium flame and stir for one minute. Add eggplant slices. Cover and turn every five minutes for twenty five minutes. Sprinkle with basil and oregano and continue cooking for five minutes. Remove from heat and let stand for five minutes.