I’m a big fan of eggplant as long as it isn’t the classic Eggplant Parmesan recipe.
So when I stumbled on this eggplant patty recipe many years ago in the newspaper, I had to give it a try. They are perfect for lunch or as a vegetarian main dish or side dish.
I first posted this recipe on Food.com, and it has been a big hit. It was my most saved recipe and has a 5 star rating from reviewers. Here are a few of the reviews:
Ohh so good! Instead of boiling the eggplant I broiled it until the skin started to peel off (Makes the flesh sweeter and mushier) and used cracker meal since I didn’t have normal bread crumbs. IT WAS DELICIOUS!!! Very filling too. Good, healthy dinner.
Incredible! This is one of those great recipes that is so adaptable, you can add almost anything and it’d be just as good, or better! I added (lots!) of garlic, some fresh italian herbs, and some shredded carrots, with marinara sauce and fresh mozzarella on top. YUM! My mom even loved this, and she *hates* eggplant! Definitely going to recommend (:
How about that! This was my 1st venture into ANYTHING with eggplant, & I’m surprised that I liked it so much! Kind of mild, & very satisfying ~I’ll definitely make it again! Thanks for sharing!
Based on the reviews, I’ve tweaked the recipe…adding in fresh garlic and parsley. If you do try this recipe, I hope you will leave your comments/review on this website and not Food.com, as I’m not really using that account anymore.
1 medium eggplant
3 cloves garlic, minced
1/2 cup chopped parsley
1 tablespoon minced onion (dried)
1/2 cup breadcrumbs
3 tablespoons flour
1 teaspoon baking powder
1 egg, beaten
pepper (to taste)
Peel eggplant and cut into small pieces.
Boil in salted water until tender.
Drain well and mash.
Stir in all other ingredients.
Spray non-stick skillet with cooking spray, or add a small amount of oil.
Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.