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Sandy was a friend of Mary's mother who was well known for this recipe. Mary reminisces, "When my sister began making eggplant patties when her kids were little, she convinced them the patties were made of meat so they would eat them, knowing they wouldn't touch them if they knew they were made of eggplant!"

  • 1 medium eggplant (about 11/2 lbs.), ends removed, peeled and cubed
  • 13/4 Cups round butter crackers (about 48), crushed, divided
  • 11/4 Cups shredded sharp cheddar cheese
    1 egg, lightly beaten
  • 2 TB. fresh parsley (or 2 tsp. PARSLEY FLAKES)
  • 2 TB. sliced green onion
  • 1 garlic clove, minced (or 1/4 tsp. PENZEYS MINCED GARLIC)
  • 1/2 Cup vegetable oil

Bring a medium pot of water to a boil. Add the eggplant and cook until tender, about 5 minutes. Drain well. Place in a mixing bowl and mash until smooth. Stir in 1 cup of the cracker crumbs, the cheese, egg, PARSLEY, green onion, GARLIC, SALT and PEPPER. Shape into patties. Place the remaining cracker crumbs on a rimmed plate. Coat the eggplant patties in crumbs on both sides. Heat the oil in a large nonstick skillet over medium heat until hot. The oil should sizzle when a small amount of batter is dropped into the skillet. Add the patties, 3-4 at a time; don't crowd the pan. Shake the pan a bit to keep the patties from sticking. Carefully turn after about 2-3 minutes, when the bottoms are golden. Cook the other sides until golden, about 2-3 minutes.

Prep. time: 15 minutes
Cooking time: about 4-6 minutes per batch
Yield: 8-12 patties depending on size

Nutritional Information:
Servings 12; Serving Size 1 patty (54g); Calories 160; Calories from fat 110; Total fat 12g; Cholesterol 20mg; Sodium 200mg; Carbohydrate 9g; Dietary Fiber <1g; Sugars 1g; Protein 3g.

Parsley .2 oz. 1/2 cup jar
Penzeys Minced Garlic .4oz 1/4 cup jar
Kosher Style Flake Salt 1 lb. bag
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar

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