Eggplant (Aubergine) Patties or Eggplant Fritters

Total Time
Prep 10 mins
Cook 10 mins

A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.

Ingredients Nutrition


  1. Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
  2. Cut across into 3/4" chunks.
  3. Steam eggplant chunks for 10 minutes and cool slightly.
  4. Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
  5. Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
  6. Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
  7. You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
  8. Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
  9. Stir to mix well.
  10. Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
  11. Cook for five minutes on each side.
  12. Remove to a towel-lined plate to drain.
  13. Place in a warm oven if you are not ready to serve them immediately.


Most Helpful

YUM! Eggplant wasn't part of the menu when I was growing up, but I've acquired a taste for it (thanks to a vegetarian daughter). This is truly quick and easy, as well as delicious and versatile. Even my carnivore husband gave it five stars. Thanks for broadening my veggie horizons.

Debbie S. June 12, 2010

Great recipe! I cut out the salt, and only used the garlic salt. I also added about 1/2 tsp of chili powder to give it just a little kick. It turned out great. Thanks for sharing!

anthony.castleberry May 01, 2010

My family and I absolutely loved this dish. Like normal I made a few changes but followed the basic recipe. The main change was using only one eggplant and substituting cubed polenta in the place of the other. Also the salt seemed a bit much so I only used 1/2 tsp garlic salt and omitted the other salt. This is a keeper.

Gary's Creations September 13, 2009

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