Recipe: Eggplant delight

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Two hands stir a bowl of beet and apple salad together.

Eggplant Delight



  • 3 Tbsp. vegetable oil
  • 1 medium eggplant, sliced into ½ inch rounds
  • 1 medium onion, sliced into rings
  • ½ cup shredded cheddar cheese
  • Salt and pepper to taste


  1. Heat oil in a large skillet over medium-high heat. Add onion, and sauté until browned.
  2. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender.
  3. Season with salt and pepper. When eggplant is tender, top slices with onion and cover with cheese. Allow cheese to melt for a few minutes before serving.


Recipe developed by Eva Rottman-Oehler, Master Food Educator volunteer, University of Delaware Cooperative Extension