Eggplant Patties

This month Tammie and I decided to focus on vegetables as our recipe theme. Farmers are bringing their fresh produce to market and we want to take advantage of that! Do visit your local farmers’ market if you can – I know I love MY local one. It’s not only a healthy choice for your family but the farmers appreciate the support!

• 1 medium eggplant peeled & cubed
• vegetable oil spray
• ½ cup red pepper, diced small
• ½ cup onion, diced small
• 1 tablespoon minced garlic
• ½ teaspoon salt
• 2 eggs, beaten
• 1 ¾ cups cracker crumbs
• 1 ½ cups shredded sharp cheddar
• 1 tablespoon dried parsley
• ½ teaspoon salt
• ½ teaspoon garlic powder

Boil the eggplant until completely softened. Drain and mash in a mixing bowl.
Spray a skillet with vegetable oil and over medium-high sauté pepper, onion and garlic with salt.
When the pepper mixture is softened add it and the beaten eggs to the mashed eggplant.
Stir in the cracker crumbs, cheese, parsley, salt and garlic powder.
Reheat the skillet over medium-high and spray with oil.
Drop scant ¼ cup dollops of the batter in the skillet and cook 3-4 minutes.
Turn and cook 3-4 minutes longer until browned nicely.

Source:

http://www.cookingwithnonna.com/italian-cuisine/eggplant-patties.html