Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Eggplants |
\N \N | Cracker meal |
\N \N | Oil for frying |
1½ cup | Bread crumbs |
2 eaches | Eggs |
½ cup | Kefalotiri cheese, grated OR |
½ cup | Parmesan cheese, grated |
1 tablespoon | Baking powder |
2 tablespoons | Parsley, chopped |
1 teaspoon | Onion, chopped |
\N \N | Salt & pepper to taste |
THE MIXTURE
Wash the eggplants and pierce in several places with a fork. Boil in lightly salted water until tender; drain well. Remove skin and mas the pulp; measure it. Mix 2 c. of eggplant pulp with the amount of ingredients listed above and blend well. Shape into croquettes or patties. Roll in cracker meal, and fry until golden brown.