|Tomato sauce||125 Milliliter (Kept Hot)|
|Chopped fresh parsley||1 Tablespoon|
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.
Calories 146 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 6.5 g32.5%
Trans Fat 0 g
Cholesterol 26.9 mg9%
Sodium 10.4 mg0.4%
Total Carbohydrates 13 g4.3%
Dietary Fiber 6.5 g26.2%
Sugars 5.8 g
Protein 2 g4.8%
Vitamin A 16.8% Vitamin C 21.6%
Calcium 2.8% Iron 5%
*Based on a 2000 Calorie diet