Eggplant Fennel Parmesan In A Pan

1. 1

   Finely slice yellow onion and the bulb of fennel using a mandolin

2. 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. 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. 4

   Cover and let cook further until the fennel and the eggplant are cooked through. (about 10 minutes, but check and stir periodically)

5. 5

   Uncover and let it caramelize, add in a bit of olive oil if it looks dry and toss in the parmesan.

6. 6

   Plate and top with more grated parmesan, some olive oil, and chili flakes are a nice added touch.

* Per serving · 4 servings · Values may vary.