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Peel eggplant and cut into slices half-inch thick. Place in a bowl. Sprinkle with salt and let stand for 30 minutes. Pat dry with paper towel. Dredge with flour.
2
In large skillet, heat 2 tablespoons butter. Add aubergine and cook over brisk flame for 10 minutes on each side, or until well browned. Remove eggplant to heated serving dish. Sprinkle with parsley. Keep warm.
3
Add remaining butter to skillet and cook until butter is slightly browned. Pour over eggplant. Serve very hot.
Prep time 
