Ingredients

Directions

1. Wash the eggplant

2. Pierce with a fork

3. Boil in boiling salted water

4. Drain, peel and mash in food processor

5. For every 2 cups of eggplant, use 1 1/2 cups of bread crumbs, 2 eggs, 1/2 cup grated cheese, 1 teaspoon baking powder

6. 2 tablespoons parsley, salt, pepper and 1 chopped onion

7. Combine the ingredients

8. Roll in bred crumbs or flour

9. Fry in hot oil

Email to a friend | Print this recipe | Back