Ingredients

• 4 baby eggplants, skin-on and diced
• 2 teaspoons salt
• 1/2 cup extra-virgin olive oil
• 2 cracked cloves garlic, plus 2 finely chopped cloves
• 1 red dry hot pepper, diced
• 1 large porcini, diced
• 2 eggs
• 3 tablespoons pecorino Romano
• 1 1/4 cups unseasoned bread crumbs
• 1 1/2 cups vegetable oil or light olive oil
• Fresh flat-leaf Italian parsley, finely chopped
• Fresh basil, finely chopped
• 1/4 teaspoon black pepper

Instructions

1. Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour.
2. Squeeze out excess juice and set aside.
3. 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.
4. 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.
5. 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.
6. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil.
7. Serve immediately.