Eggplant Fennel Parmesan In A Pan – a delicious recipe with yellow onion, fennel, eggplant, flat leaf parsley, parmesan, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Finely slice yellow onion and the bulb of fennel using a mandolin
2
Add a couple of tablespoons of olive oil in a frying pan with about a tablespoon of butter. Add yellow onion and the fennel and let soften on medium heat.
3
Once the onions and fennel are soft and transluscent, add chopped flat leaf parsley and cubed eggplant and salt and pepper to taste.
4
Cover and let cook further until the fennel and the eggplant are cooked through. (about 10 minutes, but check and stir periodically)
5
Uncover and let it caramelize, add in a bit of olive oil if it looks dry and toss in the parmesan.
6
Plate and top with more grated parmesan, some olive oil, and chili flakes are a nice added touch.
41
kcal
Calories
2
g
Fat
3
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 sliced yellow onion, 1 small bulb fennel, 1 small eggplant, 1/4 cup flat leaf parsley, and more.
Yes, Eggplant Fennel Parmesan In A Pan falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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