| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables, Londontowne | 4 | Servings | |
INGREDIENTS
| 2 | Eggplants, peeled & cubed | |
| 1 | c | Bread crumbs, seasoned |
| 2 | tb | Parsley, fresh, chopped |
| 1 | Clove garlic, minced | |
| 1 | ts | Salt |
| 1 | c | Sharp cheese, grated |
| 2 | Eggs | |
| 2 | tb | Onion |
| 1 | c | Corn oil |
| 1/2 | ts | Pepper |
INSTRUCTIONS
In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side. Mrs. Robert F. Lewis From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
A Message from our Provider:
“Famous last words: I did it my way”