Cornmeal and Parmesan Crusted Eggplant

Prep: 45 hr
Cook Time: 6 min
Total: 45 hr 6 min
Serving: Serves 2

Hot and crunchy slices of eggplant, coated with cornmeal and Parmesan, are wonderful as a side dish or served alone.

Peel the eggplant and then slice into 1/2-inch thick slices. Sprinkle each slice with salt and then put them between paper towels for 45 minutes.
Heat a large sauté pan and add the olive oil and the butter.
Mix the Parmesan and cornmeal in a shallow bowl and sprinkle with salt and pepper. Dredge the eggplant slices and then add to the sauté pan.
Sauté the slices for about 3-4 minutes on both sides, or until golden brown. Transfer onto a serving plate, sprinkle with some chopped parsley and serve immediately.