Eggplant Patties

Course : Eggplant
Serves: 16 patties
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1 medium eggplant -- peeled and chopped
1 medium onion -- finely chopped
1 1/2 Cup coarse cracker crumbs
2 large eggs -- beaten
1/2 teaspoon dried whole basil
1/2 Cup butter

Preparation / Directions:

Cook eggplant in boiling, salted water 10 to 15 minutes or until tender. Drain and cool. Mash eggplant. Add chopped onion, cracker crumbs, eggs and basil; mix well. Melt butter in a heavy skillet over medium heat; drop in mixture by heaping tablespoonfuls. Cook until golden, turning once. Drain on paper towels; serve immediately.

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  (3 3/4 Stars!)
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