2 Eggplants, peeled & cubed
1 cup of sharp cheese, grated
1 cup of bread crumbs, seasoned
2 Eggs
2 tablespoons of Parsley, fresh, chopped
2 tablespoons of onion
1 Clove garlic, minced
1 cup of corn oil
1 teaspoon of salt
1/2 teaspoon of pepper

In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 minutes on each side. Recipe by Mrs. Robert F. Lewis Serves 4