Eggplant Patties

1. 1

   Peel eggplant, dice.

2. 2

   Cook with onion in small amount of boiling salted water (1/2 teaspoon salt to 1 cup water) until very tender.

3. 3

   Drain.

4. 4

   Cool.

5. 5

   Add egg and mix well, mashing eggplant. Add salt, pepper and cracker crumbs, mix.

6. 6

   Pat rounded tablespoons of mixture into patties on board sprinkled heavily with corn meal; turn patties and press thin.

7. 7

   Pan-fry quickly in generous amount of hot oil until brown and crisp.

8. 8

   Yields 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.