Epplant with Cheese and Onion Topping

    15 minutes

    This eggplant side dish is simplicity itself-it all happens in the frypan. You can even fry the eggplant and onion ahead of time, and just reheat and top with cheese before serving.

    81 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 1 medium eggplant, sliced into 12mm rounds
    • 1 medium onion, sliced into rings
    • 60g grated cheddar cheese
    • 1 pinch salt and pepper to taste

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

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

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    Reviews in English (78)


    My family really enjoyed this recipe. I made a few changes: I sliced the eggplant a little thinner and sauted it and the onions in olive oil instead of vegetable oil. To add a little more flavor I sprinkled garlic powder on top. Instead of finishing it in the pan, I placed it on toast on a baking sheet and then put mozzarella cheese on it. Then I put it in the oven until the cheese melted. I will definatly make this again!  -  06 Jul 2006  (Review from Allrecipes USA and Canada)


    This was delicious. My family, who are not eggplant lovers ate every last scrap. I did make some changes. I seasoned the eggplant with garlic, salt and pepper while frying in extra virgin olive oil, then removed to a cookie sheet and topped with flavored bread crumb, onion, a slice of tomato and cheese. I heated this in a 350 oven until the cheese melted. This will definitely become a regular.  -  18 Oct 2006  (Review from Allrecipes USA and Canada)


    I made this as a side dish, but it could easily be a main course. It was so delicious! I used this recipe as a base and followed the suggestions of other reviewers. These were my changes: I seasoned the eggplant with salt, pepper, and granulated garlic. I topped with the onions, then parmesan cheese. This was topped with tomato, then cheese. I didn't have enough tomato for all the eggplant slices, and in tasting the finished product, the tomato slices were a WORLD better than the ones with no tomato. Also, I only had processed cheese slices; they were creamy, but I think a nice sharp cheddar would have been better. This will be a great summer staple!  -  18 Jul 2007  (Review from Allrecipes USA and Canada)