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Eggplant, Saute Minute

Peel a medium, sound egg plant and cut it in thin slices, season with a teaspoon salt, half teaspoon pepper, turn well in seasoning and lightly roll in flour. Heat a tablespoon melted butter in large frying pan, place slices one beside another in pan and fry briskly for one minute on each side, dress on a dish, squeeze juice of half a sound lemon over, sprinkle a little finely chopped parsley over all and serve.