Eggplant Patties

Directions

1. 1
   Slit eggplants lengthwise in two places.
2. 2
   Place in boiling salted water, and cook until soft.
3. 3
   Drain well.
4. 4
   When cool enough to handle, remove skins and mash pulp.
5. 5
   Combine pulp with 1 1/2 cups breadcrumbs, baking powder, onion, cheese, parsley, eggs, salt and pepper.
6. 6
   Shape into patties or croquettes, and roll in extra breadcrumbs for crisp coating.
7. 7
   Heat about 1/4 cup oil in skillet over medium heat, and fry patties until golden on both sides.
8. 8
   Using slotted spatula, remove slices from oil, and drain on paper towels.
9. 9
   Repeat with remaining mixture until used up, adding more oil if needed.