Grandma F.'s Eggplant Patties
This recipe, shared by Grandma (Rowena) F. is one of our favorite eggplant recipes. Even those in our family who don’t care for eggplant, LIKE these! Eggplant patties are a delicious summertime dish, served with other garden-fresh vegetables. Try topping the patties with ranch dressing. Mmm!
- 1 medium eggplant, peeled, then cut in 1/2-inch cubes
- 1 1/4 cups rich round cracker crumbs (about 20 crackers; such as Ritz crackers)
- 1 1/4 cups (5 ounces) shredded sharp Cheddar cheese
- 2 large eggs, slightly beaten
- 2 tablespoons snipped parsley (or 2 teaspoons dried parsley flakes)
- 2 tablespoons sliced green onion
- 1 clove garlic, minced (about 1/2 teaspoon)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons oil
- Place the eggplant cubes in a saucepan, add just enough water to cover the eggplant; bring to a boil over high heat, then reduce the heat to medium, cover, and boil gently until the eggplant is tender. Transfer the eggplant to a colander to drain well.
- Place the drained eggplant in a mixing bowl, then mash with a fork or potato masher. (Some smaller pieces can remain, it doesn’t have to be completely smooth). Stir in all of the remaining ingredients except the oil; set aside for 5 to 10 minutes to allow the crackers to absorb the liquid and the mixture to cool enough to handle.
- Heat the oil in a large, flat-bottomed skillet over medium-high heat. Shape the slightly cooled eggplant mixture into 8 patties about 3 inches in diameter. Carefully place the patties in the hot oil. Fry for about 3 minutes or until golden brown on the first side, then use a spatula to turn them over and fry until browned on the second side.
- Serve hot.
Yield: 4 servings
Vintage recipe from Rowena F.; written and shared by LuAnn Bermeo, a.k.a. "Tofu Queen."