Yield: 4 servings
Measure | Ingredient |
---|---|
2 eaches | Eggplants, peeled & cubed |
1 cup | Bread crumbs, seasoned |
2 tablespoons | Parsley, fresh, chopped |
1 each | Clove garlic, minced |
1 teaspoon | Salt |
1 cup | Sharp cheese, grated |
2 eaches | Eggs |
2 tablespoons | Onion |
1 cup | Corn oil |
½ teaspoon | Pepper |
In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side.
Mrs. Robert F. Lewis