This recipe is one of many I have discovered to utilize the bountiful eggplant crop my garden has produced this year. The kids will even love eggplant this way!
Ingredients:
- 2 medium eggplants, peeled and cubed
- 1 cup shredded sharp Cheddar cheese
- 1 cup Italian seasoned bread crumbs
- 2 eggs, beaten
- 2 tablespoons dried parsley
- 2 tablespoons chopped onion
- 1 clove garlic, minced
- 1 cup vegetable oil for frying
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Directions:
Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
Prep time: 15 mins / Cooking time: 20 mins / Total time: 35 mins
Serving: 6 / Yield: 6 servings
Calories: 265.9
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
