1 large eggplant, (about 1 1/2 pounds) cut into 1/2" slices
2 Tablespoons olive oil
1 large egg, lightly beaten
2 garlic cloves, crushed
4 Tablespoons chopped fresh parsley
2 1/4 cups fresh white bread crumbs
1 cup of grated Parmesan Cheese (generous)
1 cup of feta cheese, crumbled (generous)
3 Tablespoons flour
sunflower oil, for shallow frying
salt and freshly ground pepper
Preheat oven to 375ºF.
Brush eggplant slices with oil, place on baking sheet and bake for about 20 minutes until tender and golden.
Chop slices finely and place in bowl with egg, garlic, parsley, bread crumbs, and cheeses.
Add salt and pepper to taste, mix well.
Let mixture sit for 20 minutes.
If it looks to mushy and wet, add more bread crumbs.
Divide into 8 balls and flatten slightly.
Put flour seasoned with salt and pepper into bowl and coat fritters, shaking off excess flour.
Shallow fry the fritters in batches for 1 minute on each side, until golden brown.
Drain on paper towels.
Serve with plain yogurt flavored with fried red chilies, cumin seeds and lime wedges.