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
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.