Eggplant Patties

1. 1

   Slit eggplants lengthwise in two places.

2. 2

   Place in boiling salted water, and cook until soft.

3. 3

   Drain well.

4. 4

   When cool enough to handle, remove skins and mash pulp.

5. 5

   Combine pulp with 1 1/2 cups breadcrumbs, baking powder, onion, cheese, parsley, eggs, salt and pepper.

6. 6

   Shape into patties or croquettes, and roll in extra breadcrumbs for crisp coating.

7. 7

   Heat about 1/4 cup oil in skillet over medium heat, and fry patties until golden on both sides.

8. 8

   Using slotted spatula, remove slices from oil, and drain on paper towels.

9. 9

   Repeat with remaining mixture until used up, adding more oil if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.