For the preparation of eggplant cutlets, we need, of course, eggplant and cheese. I don't really pay attention to the sort of cheese. If there remains some piece of semi-solid, it means that he is dear to the stuffing. Remained firm - and it also fits perfectly.
It is better to take eggplant not small and not huge, medium size. If you have large, then increase the number of other ingredients accordingly.
My parsley is freshly frozen.
Two tablespoons of crackers will go into the minced meat, and two - to the breading.
You can bake eggplants in the oven or use the faster way that I wrote about in this recipe - cook them in the microwave. Chop vegetables over the entire surface with a fork, place in the microwave and cook at full power for about 4 minutes, until soft.
Cut the eggplant, use a spoon to select the core and chop with a knife.
Grate the cheese, pass the garlic through a press.
Now combine everything in a bowl: crushed eggplant, grated cheese and garlic, egg, chopped parsley, two tablespoons of crackers, salt and pepper.
Mix everything well.
The prepared meat is not liquid, and keeps its shape perfectly. So to form cutlets is not difficult.
Form small cutlets a couple of centimeters thick. Bread on both sides.
Fry the patties in a pre-heated pan, adding vegetable oil, on both sides. Long frying is not necessary - literally three minutes on each side over low heat.
Eggplant cutlets are ready. What to serve them with? Very good with some non-fat yogurt sauce. A green salad with vegetables is also great.
Bon appetit and delicious patties to you!