2 ea Eggplants, peeled & cubed 2 tb Onion
1 c Sharp cheese, grated 1 ea Clove garlic, minced
1 c Bread crumbs, seasoned 1 c Corn oil
2 ea Eggs 1 ts Salt
2 tb Parsley, fresh, chopped 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
