Pan Fried Eggplant

This super simple 3 ingredient (yes, salt&pepper is one ingredient, shush) recipe is a good way to get get picky eaters to eat eggplant. You can peel the skin (it's thick!) if you want but that's just a pain. So here we go:

Victory wash, dry, and cube up your eggplant into dice-sized pieces. Discard the top bit with the leaves. In a large pan heat basting oil a bit. I use about 1/4 cup for 1 small eggplant. Add salt & pepper mix. Add eggplant cubes and sautee until eggplant soaks up the oil (it will, it's basically a mild tasting sponge) and gets nice and soft. Serve in paper cups with sporks and sprinkle some shredded parmesan cheese on top at the end.

Good size for the eggplant 

Merchandising: I put the eggplant in the cold case and put basting oil (16 oz. & 8 oz.) and parmesan (OWC) on top of the case. Showcasing knives and cutting boards is a good idea too if GM wants to.