Eggplant Parmesan Saute


  • 3 cups cubed Eggplant (medium-small cubes)
  • 14.5 oz (about 428.82 ml, or 1 can) of canned diced tomatoes
  • ½ cup diced onions
  • 3 cloves garlic minced
  • ¼ cup Lemon Juice
  • 1 teaspoon white pepper
  • 2 teaspoons dried oregano
  • 1 cup Queso Fresco
  • 2 Tablespoons olive oil

Cooking Instructions

  • Add olive oil to a skillet and heat on medium high. Add onions and stir for about 3-5 minutes or until translucent.
  • Add cubed eggplant to skillet. Stir continuously for about 10-15 minutes, or until eggplant has seer marks from pan.
  • Add the seasoning mix and stir, then add lemon juice and let sit for 1 minute
  • Add tomatoes and let reduce for another 10 minutes or until most of the liquids have cooked off.
  • Serve with Queso Fresco