2 lg. eggplants
1 med. green pepper, finely chopped
1 med. onion, minced
2 garlic cloves, crushed
Several springs parsley, finely chopped
2 lg. eggs, beaten
1/4 c. flour
1/2 c. oatmeal
1/2 tsp. salt
1/2 tsp. pepper

Peel and slice eggplant in rounds. Boil in salted water until soft. Drain well, pat dry with paper towels, and mash. Add eggs, green pepper, onion, garlic, parsley, oatmeal, flour, salt and pepper; mix well. Form eggplant into patties or meat balls. Dip first into egg-milk mixture, and then in bread crumbs. Fry in hot oil until nicely browned.

BREAD CRUMB COATING:

1 egg beaten with 2 tbsp. milk
1 c. Italian style bread crumbs