Pan-Fried Eggplant

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This dish is the perfect go-to dinner on a busy night. With fresh basil, tomatoes, and garlic it’s much better than ordering in a pizza, and just as delicious!

Prep Time: 35 minutes
Cook Time: 20 minutes
Yield: 4 servings


  • 500 g / 1 large eggplant
  • 350 g / 2 large tomatoes
  • 226 g / 1 1/2 cup feta, crumbled
  • 15 g / 1/2 cup fresh basil leaves
  • 23 ml / 1 1/2 tsp lemon juice
  • 5 g / 2 garlic cloves
  • 118 ml / 1/2 cup Crystal margarine, melted and cooled
  • salt and pepper to taste


  1. Cut the eggplant crosswise into 1/2” (1 1/4 cm) thick rounds. Lightly season with salt and leave them for 30 minutes to allow moisture to drain from the eggplant. Pat each round dry.
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  3. Preheat the oven to 400°F (204°C). Set aside a greased baking pan.
  4. Drizzle Crystal on top of each slice and pan fry them for 3-5 minutes on each side. Set aside to cool until next steps.
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  6. In a blender, combine the basil leaves, 4 tbsp (60 ml) Crystal, garlic cloves, lemon juice, and salt. Blend until the basil is completely pulverized.
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  8. Cut the tomatoes crosswise to 1/4” (1 cm) thick rounds.
  9. Arrange 4 eggplant rounds side by side on the baking pan. Spread 1/2 tbsp (2 1/2 ml) of the basil mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Repeat for a second layer and finish by drizzling melted Crystal and any remaining feta.
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  11. Bake in the oven for 15-20 minutes.

Chef Notes

  • Eggplant can be grilled up to a day in advance. Refrigerate until ready to assemble and bake


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