Sautéed Eggplant with Garlic and Parmesan Recipe

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large (about 1 pound) eggplant, cut into 1/2-inch cubes
• 1/2 teaspoon freshly ground black pepper, more to taste
• 2 fresh bay leaves (see Recipe Note)
• 1/2 teaspoon Aleppo pepper or red pepper flakes
• 4 cloves garlic, finely chopped
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, basil, or chives
• 1/2 teaspoon kosher salt, more to taste