I simply can't single out an absolute FAVORITE eggplant recipe, BUT this is certainly one of our VERY favorites!! Even the children in our family who don't ordinarily care for eggplant like these!! Delicious served alone, or with Ranch Dressing. LuAnn, who hasn't made these for several years, due to the eggs and cheese. (Something I definitely miss from the "old days". I really should work out a vegan version.)
Yield: 4 servings
1 medium eggplant, pared and cubed
1 1/4 cups rich round cracker crumbs (about 20 crackers)
1 1/4 cups (5 ounces) shredded sharp Cheddar cheese
2 large eggs, slightly beaten
2 Tablespoons snipped parsley (or 2 teaspoons dried parsley flakes)
2 Tablespoons sliced green onion
1 clove garlic, minced (about 1/2 teaspoon)
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons oil
In a covered saucepan, cook eggplant in boiling water till tender, about 5 minutes.
Drain very well and mash.
Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt, and pepper.
Heat oil in a large, flat-bottomed skillet.
Shape the eggplant mixture into 8 patties about 3 inches in diameter.
Fry in the hot oil until golden brown on first side (about 3 minutes), then turn and brown on the other side.