Re: It's That Time Of The Year Again...
EGGPLANT PATTIES
Cook 1 medium eggplant, peeled and cut into ¾ inch cubes until tender and drain well. Mash and add 2 beaten eggs, 1½ cups cracker crumbs, salt and pepper to taste. Mix well, cover and refrigerate all day. Spoon mixture into skillet with melted shortening and brown lightly on each side.
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