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Eggplant Patties
Eggplant Patties
(Polpetti di Melanzane)
 
 
Ingredients:

3 large eggplants
2 lightly beaten eggs 
1 cup grated Parmigiano cheese
8 large basil leaves chopped fine
1 and 1/2 cups breadcrumbs as needed
1 tablespoon minced garlic
1 teaspoon dried oregano
Freshly ground black pepper
Extra virgin olive oil for frying 

Directions:
 
Preheat the oven to 375 F.
 
Slice the eggplant in half lengthwise and place it in the oven for thirty minutes or until cooked through, but still firm.
 
Let the eggplant cool and coarsely mash half the eggplant in a large bowl and chop the other half. 

Mix the eggplant together, then add the eggs, grated cheese, minced garlic, dried oregano, basil and pepper.
 
Add about 1/2 cup of breadcrumbs and stir until the eggplant is easy to handle and holds together. If the mixture is too moist, add more breadcrumbs.

Form the eggplant mixture into flat cakes about the size of a small egg and dredge them in breadcrumbs. 

Heat some olive oil in a large pan over moderate flame and add the eggplant. Allow each side to turn golden brown. Serve with lemon wedges.

That's it!
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