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Description Edit

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Ingredients Edit

Directions Edit

1. Slit Eggplants lengthwise in two places. Place in boiling salted water, and cook until soft.

2. Drain well. When cool enough to handle, remove skins and mash pulp.

3. Combine pulp with 1 1/2 cups breadcrumbs, baking powder, Onion, Cheese, parsley, eggs, salt and pepper. Shape into patties or croquettes, and roll in extra breadcrumbs for crisp coating.

4. Heat about 1/4 cup oil in skillet over medium heat, and fry patties until golden on both sides. Using slotted spatula, remove slices from oil, and drain on paper towels. Repeat with remaining mixture until used up, adding more oil if needed.

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