CookEat Recipe
Eggplant Sauté Minute
Thin peeled eggplant slices lightly floured, pan-fried in butter and finished with lemon juice and chopped parsley.
Method
Steps
Step 1
Peel one medium sound eggplant and cut into thin slices. Season the slices with the teaspoon of salt and half teaspoon of ground pepper, turning to distribute the seasoning. Lightly coat with flour and shake away loose excess.
Step 2
Heat the tablespoon of melted butter in a large frying pan. Arrange the slices side by side and fry briskly for about one minute on each side as a guide. Adjust the heat to avoid scorching and continue as needed until the thin flesh is tender and cooked through and the light flour coating is cooked and golden.
Step 3
Arrange on a serving dish. Squeeze the juice of half a lemon over the slices, sprinkle with a little finely chopped parsley and serve promptly.
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