Eggplant Patties


These patties are known as melitzanokephtethes in Greek. In place of grated Parmesan cheese, they are a natural partner for the Greek cheese Kefalotiri. If you prefer, serve these as is or sliced on pasta with a tomato sauce.

  • 4Servings


  • 2 medium-sized eggplants (about 1 1/2 lb. total), rinsed
  • 1 1/2 cups plain breadcrumbs plus extra for rolling
  • 1 tsp. baking powder
  • 1 small onion, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 2 Tbs. chopped fresh parsley
  • 2 large eggs or egg substitute
  • About 1/2 cup vegetable oil for frying, or more as needed


Slit eggplants lengthwise in two places. Place in boiling salted water, and cook until soft.

Drain well. When cool enough to handle, remove skins and mash pulp.

Combine pulp with 1 1/2 cups breadcrumbs, baking powder, onion, cheese, parsley, eggs, salt and pepper. Shape into patties or croquettes, and roll in extra breadcrumbs for crisp coating.

Heat about 1/4 cup oil in skillet over medium heat, and fry patties until golden on both sides. Using slotted spatula, remove slices from oil, and drain on paper towels. Repeat with remaining mixture until used up, adding more oil if needed.

Nutrition Information

  • Calories: 180
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 90 mg
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 350 mg
  • Sugar Content: 6 g