Prep Time
15 Mins
Cook Time
20 Mins
Chill Time
30 Mins
Fry Time
4 Mins
Yield
Makes 2 dozen

How to Make It

Step 1

Chop eggplant into bite-size pieces. Drop eggplant into a large pot of water as you chop to keep it from discoloring. Add extra water to cover, if necessary. Bring to a boil, and cook 10 minutes or until tender; drain and cool.

Step 2

Sauté onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat 5 minutes or until tender; set aside.

Step 3

Pulse bread in a food processor 3 to 4 times or until finely crumbled to equal 3/4 cup; remove and set aside.

Step 4

Pulse eggplant, salt, garlic powder, and ground pepper in food processor 3 times or until blended.

Step 5

Stir together eggplant puree, breadcrumbs, vegetables, and eggs until combined; chill 30 minutes.

Step 6

Pour oil to a depth of 1 inch into a large skillet; heat to 350°. Drop eggplant mixture by heaping tablespoonfuls, in batches, into hot oil; fry 2 minutes on each side or until browned. Drain on paper towels.

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