| 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
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