Marcella's Eggplant Patties with Parsley, Garlic, and Parmesan

Essentials of Classic Italian Cooking by Marcella Hazan

I must tell you that this recipe calls for 3 tablespoons of grated Parmesan cheese (actually parmigiano-reggiano, which is probably why Marcella only uses 3 tablespoons). I'm of the belief that if three tablespoons are good, then how much better could it be with half a cup! I use anywhere from 3 tablespoons to 1/2 cup, depending on my mood and how much Parmesan I have in the fridge.

For 4 to 6 servings

About 2 pounds of eggplant

1/3 cup unflavored bread crumbs, lightly toasted

3 tablespoons parsley chopped very fine

2 garlic cloves, peeled and chopped very fine

1 egg

3 tablespoons freshly grated parmigiano-reggiano cheese (see note in text above)

Salt

Black pepper, ground fresh 

Vegetable oil

Flour, spread on a plate

Preheat oven to 400 degrees.

When the oven is hot, wash the eggplants, keeping them whole and untrimmed. Place them on the uppermost rack of the oven with a baking pan on the lower rack to collect any dripping. Bake until tender.

Take eggplants from oven, and as soon as they are cool, peel them and cut them into several large pieces. Put the pieces in a colander set over a deep dish. The eggplant should shed most of its liquid, a process that should take about 15 minutes and one which you can encourage by gently squeezing the pieces.

Chop the eggplant flesh very fine and combine it in a bowl with the bread crumbs, parsley, garlic, egg, grated Parmesan, salt, and pepper. Mix thoroughtly to obtain a uniform blend of ingredients. Taste and correct for salt and pepper. Shape the mixture into patties 2 inches in diameter and 1/2 inch thick.

Pour enough vegetable oil into a frying pan to come 1/2 inch up the sides, and turn on the heat to high. When the oil is hot, coat the patties with the flour, and slip them into the pan. Do not overcrowd. When they have formed a dark crust, turn them and brown the other side. Transfer them to a cooling rack to drain or to a platter lined with paper towels. Taste to correct for salt. Serve either hot or lukewarm.