|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.