Pan-fried buttered eggplants Recipe

Serve 4 as side dish          Prep 5 min                 Cook 20 Ingredients:2 Japanese eggplants1 Tbsp unsalted butter2 tsp kosher salt1/2 green onion, finely chopped (for garnish)Directions:Wash and cut eggplants crosswise into 2½ inch pieces. Cut the thicker pieces in half lengthwise.Put the eggplant in a colander in the sink or over a bowl, toss with 2 tsp. salt, and set aside to drain for about 20 minutes. Rinse the eggplant thoroughly, pat dry, and squeeze lightly to remove excess liquid  Add the butter in a 12-inch skillet, and add just enough eggplant to create a single layer so that no slices overlap.  Turn on the heat over low-medium heat and leave to sear for a few minutes, until bottom is lightly blown colored. Turn with a…