Eggplant Patties Recipes

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EGGPLANT FRITTERS



Eggplant Fritters image

These crispy fritters are an excellent side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 14

1 large eggplant (about 2 1/2 pounds)
1/4 cup olive oil
1 small clove garlic, minced
2 tablespoons roughly chopped fresh flat-leaf parsley
1/2 cup fresh or dry bread crumbs
1 tablespoon grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
1 head frisee, washed and dried
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 425 degrees. Cut eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven; cook until tender, about 40 minutes. Remove from oven; when cool enough to handle, scoop flesh into a strainer to drain. Transfer drained eggplant to a bowl; add garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form mixture into 2-inch patties.
  • Heat canola oil in a large skillet over medium heat. Add patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place frisee on serving platter; drizzle with remaining 2 tablespoons olive oil and balsamic vinegar. Top with fritters.

EGGPLANT CROQUETTES



Eggplant Croquettes image

This recipe is one of many I have discovered to utilize the bountiful eggplant crop my garden has produced this year. The kids will even love eggplant this way!

Provided by Kelli Charnes

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 35m

Yield 6

Number Of Ingredients 10

2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
  • Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
  • Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 23.6 g, Cholesterol 86.3 mg, Fat 14.4 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 6.2 g, Sodium 910.9 mg, Sugar 5.1 g

BAKED EGGPLANT PARMESAN



Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories     World Cuisine Recipes     European     Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

  • Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
  • Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
  • Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
  • Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

EGGPLANT (AUBERGINE) PATTIES



Eggplant (Aubergine) Patties image

Make and share this Eggplant (Aubergine) Patties recipe from Food.com.

Provided by karen

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 medium eggplant
1 teaspoon onion, grated (or you can use minced onion)
1/2 cup breadcrumbs
3 tablespoons flour
1 teaspoon baking powder
1 egg, beaten
pepper

Steps:

  • Peel eggplant and cut into small pieces.
  • Boil in salted water until tender.
  • Drain well and mash.
  • Stir in all other ingredients.
  • Spray non-stick skillet with cooking spray, or add a small amount of oil.
  • Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.

HOT AND SPICY EGGPLANT PATTIES



Hot and Spicy Eggplant Patties image

Provided by Food Network

Time 1h11m

Yield 8 servings

Number Of Ingredients 13

4 baby eggplants, skin-on and diced
2 teaspoons salt
1/2 cup extra-virgin olive oil
2 cracked cloves garlic, plus 2 finely chopped cloves
1 red dry hot pepper, diced
1 large porcini, diced
2 eggs
3 tablespoons pecorino Romano
11/4 cups of unseasoned bread crumbs
1 1/2 cups vegetable oil or light olive oil
Fresh flat-leaf Italian parsley, finely chopped
Fresh basil, finely chopped
1/4 teaspoon black pepper

Steps:

  • Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
  • In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic.
  • In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
  • Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.

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