Sandy's Eggplant Patties

By Jenny_439

Ingredients

• 1 medium eggplant (about 11/2 lbs.), ends removed, peeled and cubed
• 13/4 Cups round butter crackers (about 48), crushed, divided
• 11/4 Cups shredded sharp cheddar cheese
• 1 egg, lightly beaten
• 2 TB. fresh parsley (or 2 tsp. PARSLEY FLAKES)
• 2 TB. sliced green onion
• 1 garlic clove, minced (or 1/4 tsp. PENZEYS MINCED GARLIC)
• 1/2 tsp. KOSHER-STYLE FLAKE SALT
• 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1/2 Cup vegetable oil

Preparation

Step 1

Bring a medium pot of water to a boil. Add the eggplant and cook until tender, about 5 minutes. Drain well. Place in a mixing bowl and mash until smooth. Stir in 1 cup of the cracker crumbs, the cheese, egg, PARSLEY, green onion, GARLIC, SALT and PEPPER. Shape into patties. Place the remaining cracker crumbs on a rimmed plate. Coat the eggplant patties in crumbs on both sides. Heat the oil in a large nonstick skillet over medium heat until hot. The oil should sizzle when a small amount of batter is dropped into the skillet. Add the patties, 3-4 at a time; don't crowd the pan. Shake the pan a bit to keep the patties from sticking. Carefully turn after about 2-3 minutes, when the bottoms are golden. Cook the other sides until golden, about 2-3 minutes.

Prep. time: 15 minutes
Cooking time: about 4-6 minutes per batch
Yield: 8-12 patties depending on size