Hot and Spicy Eggplant Patties

Ingredients

Directions

Place the diced eggplant in a small deep bowl.

Season with salt and compress with heavy object.

Let it stand for approximately 1 hour.

Squeeze out excess juice and set aside.

In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper.

When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp.

Discard the garlic.

In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley.

Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.

Heat vegetable oil in a large non-stick frying pan or skillet.

Wet your hands and begin to scoop 1/2 cup of mix to make patties.

Start to fry when oil is very hot.

Cook for 4 minutes on each side until golden brown.

Remove from pan and place on tray lined with paper towels to cool and absorb excess oil.

Serve immediately.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.