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Title: Eggplant Cutlets

1 - large eggplant
0 - ground black pepper
1/4 C olive oil
1 - large clove garlic, peeled
1 - jar marinara sauce
1/4 C pitted kalamata olives, chopped

Cut cross-wise large rounds from the eggplant, sprinkle with salt, and set in a colander to drain for 30 minutes. Rinse the eggplant slices and drain well between paper towels. Season on both sides with pepper.

In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Remove and discard the garlic.

Add the eggplant and cook until nicely browned, about 4 minutes on each side. Transfer to a serving platter and top with the marinara sauce. Sprinkle evenly with the olives and serve at once.

From Vegan Italiano
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