1 med. eggplant, pared and cubed
1 1/4 c. rich round cracker crumbs (20 crackers)
1 1/4 c. (5 oz.) shredded sharp American cheese
2 slightly beaten eggs
2 tbsp. snipped parsley
2 tbsp. sliced green onion
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking oil

In a covered saucepan, cook the eggplant in boiling water until tender, about 5 minutes. Drain very well and mash. Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper. Shape into 8 patties about 3 inches in diameter. Cook in hot oil about 3 minutes on each side until golden brown.

I find it makes a better casserole when put in a baking dish and baked, uncovered, in a 350 degree oven until lightly browned on top (about 20 minutes).