2 lbs. eggplant (2 med. - lg. peeled and chopped fine or grated)
2 - 5 cloves garlic, crushed
1 lg. onion, minced
1 c. yellow cornmeal
1 c. old fashioned (not quick cooking) rolled oats
2 c. shredded wheat cereal crushed or ground in a blender to yield about 1 c.
Garlic powder
Onion powder

Place eggplant, garlic, and onion in non-stick skillet, cover and cook about 10 minutes over low heat. Stir occasionally, adding a little water if needed to prevent sticking, until eggplant is tender. While eggplant is cooking, combine cornmeal, oats, wheat cereal in a large bowl. Add cooked mixture and mix thoroughly. Allow to cool. When cool enough to handle, make 8 patties. If any will not be used at this time, it may be wrapped in plastic wrap and stored in refrigerator for several days. Season others with pepper, garlic and onion powder to taste on both sides. Cook in non-stick skillet that has been sprayed with non-stick vegetable coating. Cook on one side until brown; turn and continue cooking over low heat for approximately 20 minutes or until well done.