Eggplant Fritters

A simple appetizer or a great vegetarian alternative for hamburger meat. These come out crispy on the outside, tender and moist in the inside.


  • 2 eggplants
  • 4-5 garlic cloves
  • 2 large eggs
  • Panko (Japanese breadcrumbs)
  • Parmesan and/or Pecorino Romano cheese
  • Fresh Italian parsley
  • Olive Oil
  • Pepper
  • Salt


  • Wash and peel eggplants (leaving on a little peel for flavor)
  • Dice the eggplants into cubes
  • Chop Italian parsley and garlic finely
  • In salted water, boil the eggplants for 15-20 minutes or until tender, stirring occasionally
  • Drain the eggplant in a strainer until cool
  • In a bowl add breadcrumbs, Parmesan or Pecorino Romano cheese, garlic, parsley, pepper/salt, eggplants and mix
  • Now add eggs and mix well
  • Form the batter into patties of desired size
  • Pour a thin layer of olive oil in pan and heat up
  • Fry each side until golden (about 4-5 minutes each side)
  • Serve immediately or let them cool first

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