Eggplants
Cracker meal
Oil for frying

–THE MIXTURE–
1 1/2 c Bread crumbs
2 Eggs
1/2 c Kefalotiri cheese, grated OR
1/2 c Parmesan cheese, grated
1 tb Baking powder
2 tb Parsley, chopped
1 ts Onion, chopped
Salt & pepper to taste

Wash the eggplants and pierce in several places with a fork. Boil in
lightly salted water until tender; drain well. Remove skin and mas the
pulp; measure it. Mix 2 c. of eggplant pulp with the amount of ingredients
listed above and blend well. Shape into croquettes or patties. Roll in
cracker meal, and fry until golden brown.