Eggplant (Aubergine) Patties or Eggplant Fritters

“A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.”
READY IN:
20mins
YIELD:
10 fritters
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
  2. Cut across into 3/4" chunks.
  3. Steam eggplant chunks for 10 minutes and cool slightly.
  4. Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
  5. Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
  6. Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
  7. You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
  8. Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
  9. Stir to mix well.
  10. Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
  11. Cook for five minutes on each side.
  12. Remove to a towel-lined plate to drain.
  13. Place in a warm oven if you are not ready to serve them immediately.

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