Asian Teriyaki Eggplant Stir-Fry

This Asian Eggplant Stir Fry is a quick, flavor-packed meal that delivers big takeout vibes with cozy, at-home ease. Baked, breaded Dominex Natural Foods Eggplant Cutlets are mixed in stir-fried mushrooms, sweet bell peppers, and savory onions, then tossed in a glossy blend of teriyaki sauce and toasted sesame oil for irresistible umami flavor. Serve over warm, jasmine rice and finish with fresh scallions and a sprinkle of sesame seeds, this dish hits all the right notes — crispy, saucy, and perfectly balanced. It’s a weeknight-friendly, meatless dinner that comes together fast but tastes like something special.

Ingredients:

1/2 white onion, chopped

1 red bell pepper, sliced thin

1 cup mushrooms, chopped

Salt, pepper, garlic powder, to taste

1 box Dominex Eggplant Cutlets

2 cups cooked rice

1/4 cup teriyaki sauce

1 tsp sesame oil

Scallions and sesame seeds to garnish

Directions:

Preheat oven to 425°. Bake eggplant cutlets for 12-15 minutes.

Add olive oil to a large skillet and heat over medium high heat.

Add onions, red pepper, and mushrooms and cook until vegetables are tender, about 5 minutes. Season with salt, pepper and garlic powder.

Add cooked rice, teriyaki sauce and sesame oil. Stir to combine.

Slice eggplant cutlets and place on top. Garnish with scallions and sesame seeds.