AG it's more of an Italian dish I think. Here's the recipe I used (from All Recipes) with adjustments I made. I only used a very small eggplant, and made adjustments as it would make a lot more of them I could use. I didn't form the patties with my hands, just dropped a spoon full into the pan and flattened them with the spoon.
Eggplant Patties
2 Medium Eggplants (peeled and cubed)
1 cup Sharp Cheddar Cheese (shredded) (I used Gruyere)
1 cup Italian Seasoned Bread Crumbs
2 Eggs (beaten)
2 tablespoons Dried Parsley
2 tablespoons Onion (chopped)
1 clove Garlic (minced)
1 cup Vegetable Oil (for frying)
1 teaspoon Salt
½ teaspoon Black Pepper (ground)
(I added some finely chopped Jalapeno)
Directions
Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later. (I fried them on Medium heat)
