Eggplant Patties

Vegetarian

Ingredients

• About 2 lbs eggplant
• 1/3 cup unflavored breadcrumbs, lightly toasted
• 3 Tbs parsley, chopped fine
• 2 garlic cloves, minced
• 1 egg
• 3 Tbs freshly grated parmigiano-reggiano cheese
• salt and pepper
• vegetable oil
• flour, spread on plate

Preparation

Bake whole washed (untrimmed) eggplants at 400 F until tender (about 40min., test with toothpick). When cool, peel and cut into large pieces. Place in colander and let juices drain for about 15 min. (squeeze a little). Chop the eggplant very fine and combine with breadcrumbs, parsley, garlic, egg, cheese, salt and pepper. Shape into patties about 2 inches by 1/2 inch thick. Heat 1/2" oil in frying pan until hot. Coat both sides of patties in flour and slip them into the pan without crowding. Cook until nice dark crust forms on each side. Transfer to drain on paper towel lined platter. Serve either hot or lukewarm.

Variation with onion and tomatoes:

Saute 1 1/2 cup finely sliced onion in 1/3 cup extra virgin olive oil until colored deep gold. Add 1 1/2 cups chopped canned Italian tomatoes, with their juice. Simmer until oil floats free, about 20 min., and season with salt and pepper. Add eggplant patties and heat through.

Source: Essentials of Classic Italian Cooking by Marcella Hazan

From: In the Bag: September 26-28, 2005