1 med. eggplant, pared and cubed
1 1/2 c. Ritz cracker crumbs
1 1/2 c. shredded sharp cheese
2 eggs, beaten
2 tbsp. snipped parsley
2 tbsp. onion and garlic, minced
Salt and pepper
2 tbsp. cooking oil

Cook eggplant until tender, about 5 to 8 minutes. Drain very well, then mash. Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt, and pepper. Shape into patties about 3 inches in diameter. Cook in hot oil, until golden brown. Delicious plain or with spaghetti sauce.