1 med. eggplant, pared & cubed
1 1/4 c. rich round cracker crumbs (20 crackers)
1 1/4 c. (5 oz.) shredded sharp process American cheese
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
2 slightly beaten eggs

In covered saucepan, cook 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" in diameter. Cook in hot oil about 3 minutes on each side until golden brown. Makes 4 servings.