Eggplant Parmesan Saute – Second Harvest of the Big Bend
Savor delicious Eggplant Parmesan Saute with cubed eggplant, canned tomatoes, and lemon juice for a flavorful meal. Perfect for second harvest, this recipe is quick and easy!
Ingredients
- 3 cups cubed Eggplant (medium-small cubes)
- 14.5 oz (about 428.82 ml, or 1 can) of canned diced tomatoes
- ½ cup diced onions
- 3 cloves garlic minced
- ¼ cup Lemon Juice
- 1 teaspoon white pepper
- 2 teaspoons dried oregano
- 1 cup Queso Fresco
- 2 Tablespoons olive oil
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