1 lg. eggplant
1 sm. onion, chopped fine
1 tsp. parsley, chopped fine
1/2 tsp. garlic puree
1 egg, well beaten
3 heaping tbsp. all-purpose flour
1/4 c. cooking oil
Salt to taste

Cook eggplant until tender. Salt to taste. Drain well. Mash in bowl and add onion, parsley and garlic puree. Mix well. Add egg, then flour, until mixture is of a thick consistency.

Heat oil in skillet until hot and add mixture by spoonfuls. Brown on each side. Makes about 10 or 12 fritters.