Sauteed Eggplants Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientEggplant
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| 2 medium-sized eggplants, cut in 1/4-inch (1/2-cm) slices, degprged, rinsed and patted dry | ||
| Tomato sauce | 1/2 Cup (16 tbs) | |
| Chopped fresh parsley | ||
Directions
Melt the butter in a large, heavy frying pan and saute the eggplants, turning occasionally, until golden brown on both sides.
Lift from the pan with a slotted spoon, allowing any excess butter to drip back into the pan.
Transfer to a warm dish, pour over the tomato sauce and garnish with parsley.
Serve at once.
Lift from the pan with a slotted spoon, allowing any excess butter to drip back into the pan.
Transfer to a warm dish, pour over the tomato sauce and garnish with parsley.
Serve at once.
Chef
