2 Eggplants, peeled & cubed
1 c Sharp cheese, grated
1 c Bread crumbs, seasoned
2 Eggs
2 tb Parsley, fresh, chopped
2 tb Onion
1 Clove garlic, minced
1 c Corn oil
1 ts Salt
1/2 ts Pepper
In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side. Mrs. Robert F. Lewis