Eggplant Fritters (version III)

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1 eggplant
1 egg, well beaten
parmesan cheese
italian-style bread crumbs
fresh parsley, chopped
salt and pepper, to taste
dash garlic powder
vegetable oil

Peel and cut eggplant into small cubes. Cook in boiling salted (if desired) water for about 5 minutes. Drain very well. Add remaining ingredients to taste and refrigerate several hours or overnight. Form into fritters and fry in hot oil until golden brown on both sides. Sprinkle with additional cheese, if desired.

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