2 cracked cloves garlic, plus 2 finely chopped cloves
1 red dry
hot pepper, diced
1 large porcini, diced
3 tablespoons pecorino
1 1/4 cups unseasoned bread crumbs
1 1/2 cups vegetable oil or light
Fresh flat-leaf Italian parsley, finely chopped
Fresh basil, finely
1/4 teaspoon black pepper
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
Yield: 8 servings
Posted by Tiffany at Recipe Goldmine 2/9/2002 6:59 pm.