Aubergines à la Meunière

Fried Eggplant with Parsley Butter

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Fry eggplant, drain, sprinkle with minced parsley, and pour over hot melted butter seasoned with lemon juice.