Peel the eggplant and cut it into one-half-inch slices, then into cubes. Place in a saucepan with one-halfinch of boiling water containing one teaspoon of the salt. Cook, covered, for four or five minutes, until the cubes are tender but still retain their shape. Drain.
Add the remaining salt, the pepper, onion, butter and sour cream to the eggplant cubes. Cook only until the sour cream is hot, but do not allow to boil. Serve garnished with paprika and parsley.