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.