A delicious vegetarian main or appetizer that’s perfect warm or cold. Crispy on the outside and soft on the inside, flavored with fresh herbs and garlic.
Ingredients (Serves 4)
6 medium eggplants
3 large eggs
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
3/4 cup breadcrumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil for frying
Instructions
Peel the eggplants and cut them into large cubes.
Boil the eggplant cubes in salted water for about 10 minutes until tender. Drain and let cool slightly.
Mash the eggplant in a large bowl until smooth.
Add eggs, Parmesan, breadcrumbs, minced garlic, parsley, basil, salt, and pepper. Mix well until all ingredients are combined.
Form small patties from the mixture. Coat each patty lightly in breadcrumbs.
Heat olive oil in a skillet over medium heat. Fry the patties until golden brown on all sides.
Serve warm or let cool—these patties are delicious either way.
Tips:
You can bake them at 375°F for 20–25 minutes as a lighter alternative to frying.
Serve with a side of yogurt or a light tomato sauce for extra flavor.
