Ingredients for Louisiana Mashed Eggplant Patties
- 1 large (about 1 pound) eggplant
- 1/2 cup bread crumbs
- 1/2 cup shredded cheddar cheese
- 1 large lightly beaten egg
- Parsley Flakes
- 1/4 cup finely chopped onion
- 2 minced garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/4 cup vegetable shortening
- 2 cups water
- 1 teaspoon dried oregano
- crumbled cooked bacon (optional)
- 1/2 cup shredded provolone cheese (optional alternative)
- 1/4 cup vegetable oil (optional alternative to shortening)
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How to Make Louisiana Mashed Eggplant Patties
- Bring 2 cups of water to a boil in a 2-quart saucepan.
- Peel and cube 1 large (about 1 pound) eggplant.
- Add the cubed eggplant to the boiling water.
- Cover and cook until tender, about 10-15 minutes.
- While the eggplant is cooking, in a large bowl, combine 1/2 cup bread crumbs, 1/4 cup finely chopped onion, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 large lightly beaten egg. If using, add crumbled cooked bacon and your choice of 1/2 cup shredded cheddar or provolone cheese.
- Drain the cooked eggplant well and mash thoroughly with a fork or potato masher.
- Stir in 2 tablespoons of lemon juice into the mashed eggplant.
- Add the mashed eggplant mixture to the breadcrumb mixture and stir until well combined.
- Heat 1/4 cup vegetable shortening or oil in a large skillet over medium heat.
- Shape the eggplant mixture into 8 patties.
- Fry the patties in the hot skillet until golden brown and heated through, about 3-4 minutes per side.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
18g
Fat
49g
Carbs
3g
