Can you stand just one more eggplant recipe???
Eggplant Fritters
1 large eggplant, 1 1/2 lb. - cut into 1/2 inch slices
2 T. olive oil
1 egg, lightly beaten
2 cloves of garlic, minced
4 T. chopped fresh parsley
2 1/4 c. plain ww bread crumbs
1 c. grated Parmesan cheese
1 c. feta cheese. crumbled
3 T. flour
Salt and freshly ground black pepper
Preheat oven to 375°. Brush the eggplant with olive oil and
place them on baking sheet. Bake for about 20 minutes until
tender. Chop the slices finely and place them in a bowl with
the egg, garlic, parsley, breadcrumbs and cheeses. Add
salt and pepper to taste. Mix well. Let mixture stand for 20
minutes. If mixture looks very sloppy, add more bread crumbs.
Divide mixture into balls and flatten them slightly (smaller balls
for appetizers, larger ones when used as a main course). Place
the flour on a plate and season with salt and pepper. Coat the
fritters in the flour. Shallow fry the fritters for about one
minute on each side, until golden brown and drain on paper
towels.