Eggplant is cheap. I like that. I like how one eggplant can feed four people for $0.99. I like how it is such an impressionable vegetable – you can basically make it taste like whatever you want. I like eggplant patties, which are delicious, nutritious, easy to make, free of butter, and (did I mention) CHEAP.
This is a slightly altered version of Martha Stewart’s Eggplant Fritters.
1 large eggplant
1/2 cup crushed saltines or fresh breadcrumbs
1 tbsp parmesan
1/4 tsp cumin
1/4 tsp coriander
1 clove of garlic
Salt and pepper to taste
Olive oil for roasting the eggplant
1. Cut eggplant in half longways and coat with olive oil (a thin layer will do just fine). Roast in 425F oven until soft and tender (about 30 minutes).
2. Once eggplant is soft, let cool until for a couple minutes. Scrape the meat off the skin and drain in colander.
3. Mix breadcrumbs, seasoning, and egg in a separate bowl. When eggplant has been sufficiently drained, combine with breadcrumb mixture and blend well.
4. Spray a baking sheet with Pam. Form eggplant mixture into patties and place on baking sheet. Bake at 425F until golden brown, flipping them after about 15 minutes.
5. Serve on a bed of spinach with balsamic or with marinara sauce.