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Eggplant Patties

From Vilonia Farmers Market

<p>These fried patties may be used instead of meat patties on buns or as crunchy side dish for pasta or roast pork.</p>
Source: Folly Farm (Entered by John Zabel)
Serves: 4 to 6

2 or 3 Medium eggplants, shredded
1 1/2 cups bread crumbs
1/2 teaspoon baking powder
1 small onion, chopped fine
1/2 cup goat cheese, crumbled (or parmesan)
2 tablespoons fresh parsley, chopped fine
2 large eggs (lots fresh at the Market)
Salt and pepper to taste
1/4 cup oil (I use canola but any will do)

Step by Step Instructions
  1. Place oil in cast iron skillet and heat over medium heat. Drain shredded eggplant on paper toweling until dry.
  2. Combine crumbs, baking powder, onion, cheese, parsley, salt, pepper, and eggs in large bowl.
  3. Shape mixture into flat patties about the size of burger patties (may coat patty with flour or more crumbs for extra crunch). Fry in hot oil, turning once, until browned and no longer wet looking in center (approximately 3 minutes per side). Drain on paper towels and serve hot.