2 Eggplants, peeled & cubed

1 c Sharp cheese, grated

1 c Bread crumbs, seasoned

2 Eggs

2 tb Parsley, fresh, chopped

2 tb Onion

1 Clove garlic, minced

1 c Corn oil

1 ts Salt

1/2 ts Pepper

In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side. Mrs. Robert F. Lewis