Eggplant Pancakes

By dashy_65

Ingredients

• 4 cups water
• 1 t cider vinegar
• 1 (1 lb) eggplant, pelled and cut into 1 inch cubes
• 1/4 c flour
• 2 T parmesan cheese
• 1/2 t baking powder
• 1/8 t salt
• 1 egg, lightly beaten
• 2 T low fat sour cream

Details

Servings 6

Preparation

Step 1

Combine water and vinegar in large saucepan and bring to boil. Add eggplant; cover, reduce heat, and simmer 20 minutes or until tender.

Drain eggplant through sieve; mash eggplant in sieve, and drain very well. Spoon eggplant pulp into bowl; add flour, parmesan cheese, baking powder, salt and egg, and stir well.

Spray skillet with pam and heat over medium heat. Spoon 1/4 cup eggplant mixture onto skillet, spreading into 3 1/2 inch rounds; cook for 2 1/2 minutes or each side or until browned. Repeat until all fried. Serve with sour cream

cal 67,fat 2.2g,carb 9.2g,fiber 1.3g,sod 121 mg