Eggplant Patties with Cheddar Cheese
1 medium eggplant, peeled and cubed
In a covered saucepan, cook eggplant in boiling water until tender, about 5 minutes. Drain well, place in a bowl, and mash. Stir in cracker crumbs, shredded cheese, eggs, parsley, garlic, green onion, salt, and pepper. Shape mixture into 8 patties about 3 inches in diameter. Heat oil in a large skillet; cook patties, turning to brown each side, until golden brown.
1 1/4 cups cracker crumbs (about 20 butter crackers)
1 cup shredded Cheddar cheese
2 eggs, slightly beaten
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
1 clove garlic, finely minced
3 tablespoons thinly sliced green onion, with green
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
This recipe for eggplant patties serves 4.
Anonymous, Location not stated.
I've tried many variations for basic eggplant patties, but always go back to this one. Excellent !
deb, Erie, PA
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