|French mustard||1 Tablespoon|
|Eggplant slices||4 (1 Centimeter Thick)|
|Milk||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs), seasoned|
|Parsley butter||2 Tablespoon|
Spread steaks with French mustard, and pan fry in hot oil.
Dip eggplant in milk and then in seasoned flour.
Fry until crisp and then drain on brown paper.
Serve steak on slices of eggplant.
Garnish with parsley butter.
Parsley Butter Beat 120 gm (4 oz) butter till soft and add 2 teaspoons finely chopped parsley.