Tuesday, August 6, 2013
Source: Better Homes & Gardens? (slightly modified by Aimee)
Makes 6 patties
1 medium eggplant, peeled & cut into quarters (about 3/4 pound)
3/4 cup breadcrumbs, plus extra for coating
1/2 tsp baking powder
1/4 cup finely chopped onion
1/4 cup Parmesan cheese
1 tsp dried parsley
1 large egg, beaten
salt & pepper to taste
1. Preheat oven to 400. Bring large pot of water to a boil; place eggplant quarters in, cover & boil 15 minutes. Drain & cool.
2. Remove most seeds from the eggplant. Place in food processor & puree until mush; transfer to large bowl. Stir in breadcrumbs, baking powder, onion, cheese, parsley, egg, salt & pepper. Shape into patties, coat in bread crumbs, & place on oiled baking sheet. Bake 10 minutes per side.
Serving suggestion: top with tomato sauce & mozzarella; broil until cheese is melted. Serve with spaghetti.