Louisiana Mashed Eggplant Patties

Quick & easy. I serve with Tomato Mushroom Gravy which is posted with Baked Eggplant a La Ce Ce under my recipes. This is meatless. I serve with a salad. If you want, you may crush 3 precooked slices bacon to the mixture before forming patties. I also use Provalone cheese in place of cheddar once in awhile.

• Ready In: 30 mins
• Serves: 4
• Yields: 8 patties

Ingredients

• 1  medium eggplant, peeled, small cubes
• 1 1⁄4 cups  Ritz cracker crumbs
• 1 1⁄4 cups  shredded cheddar cheese
• 2  eggs, beaten
• 2  tablespoons parsley flakes
• 2  tablespoons  dried onion flakes
• 1  teaspoon  minced fresh garlic
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon lemon juice
• 2  tablespoons shortening or 2  tablespoons olive oil

Directions

1. In a 2 quart saucepan heat water.
2. Peel and cube eggplant.
3. Drop into boiling water. Cover and cook until tender.
4. While eggplant is cooking, mix all ingredients except lemon juice and shortening in a bowl.
5. Drain eggplant and mash with fork or beaters.
6. Add lemon juice.
7. Add eggplant lemon juice mixture to bowl mixture.
8. Heat shortening or oil in large frying pan.
9. Form 8 patties Fry until brown on both sides.