2 teaspoons baking powder
2 tablespoons flour
1 medium eggplant, (or 1 cup mashed)
1 tablespoon butter
Peel, slice, and cook in salt water until tender the eggplant; drain and mash. There should be about 1 cup. Add beaten egg, butter and flour. Drop into hot grease and fry until brown, or cook like cakes, using just enough grease to turn them.