Eggplant (Aubergine) Fritters

I was looking for something to do with an eggplant that looked like it only had alittle time left and I came across this recipe. I served it as a side dish, but it would work well as an appetizer also.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  small eggplant, peeled and cut into 1 inch cubes (about one lb)
•  water
• 1  large egg, beaten
• 1  tablespoon  melted butter
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1  tablespoon  fresh-grated parmesan cheese
• 1⁄2 teaspoon salt
•  pepper
• 3  tablespoons all-purpose flour, mixed with
• 1⁄2 teaspoon baking powder
•  oil (for frying)

Directions

1. Place eggplant in saucepan;cover with water and bring to boil; reduce heat, cover pan and simmer about 5 minutes or until eggplant is very soft; drain well.
2. Mash eggplant and whisk or beat with an electric mixer on low speed until smooth.
3. Stir in egg, butter, basil, oregano, parmesan, salt& pepper.
4. Add 3 tbsp flour mixed with 1/2 tsp baking pwdr; heat 1 1/2 inches oil in large heavy pot to 350 degrees and drop batter by tbsp into oil.
5. Fry 2 to 3 minutes or until well browned.
6. Drain on paper towels.